Maple Glazed Roasted Carrots over Garlic Whipped Feta by @healthyfitnessmeals

43 min

4 servings

🥕

680 g

Carrots

🫒

90 ml

Olive oil

🌶️

2.3 g

Paprika

🫙

1 g

Cumin

🍁

45 mL

Maple syrup

🍇

30 mL

Balsamic vinegar

🧂

3 g

Salt

⚫

0.6 g

Black pepper

🧀

450 g

Whipped feta spread

🧅

2.4 g

Onion powder

🧄

6 g

Garlic

🍋

15 mL

Lemon juice

🍇

20 g

Pomegranate seeds

🥜

16 g

Pistachios

  1. Preheat

    Preheat the oven to 375°F (190°C).

  2. Peel
    • carrots

    Peel the carrots if desired and cut any large carrots lengthwise into even pieces.

  3. Add
    • carrots
    • olive oil
    • paprika

    Add the 1½ lb carrots to a mixing bowl. Add 2 tbsp olive oil, paprika, cumin, salt, and black pepper.

  4. Toss
    • carrots

    Toss the carrots until evenly coated. Spread them in a single layer on the baking sheet.

  5. Roast
    • carrots

    Roast the carrots for 25 minutes. Turn them over with a spatula.

  6. Drizzle
    • carrots
    • maple syrup
    • balsamic vinegar

    Drizzle the carrots with 3 tbsp maple syrup and 2 tbsp balsamic vinegar. Roast for 5 more minutes, until fork-tender and glazed.

  7. Mince
    • garlic
    • whipped feta spread

    Mince the 2 garlic cloves. Add the whipped feta spread to the second mixing bowl.

  8. Add
    • whipped feta spread
    • onion powder
    • garlic

    Add onion powder, minced garlic, lemon juice, and the remaining 2 tbsp olive oil to the feta. Stir until smooth and evenly seasoned.

  9. Spread
    • whipped feta spread
    • carrots
    • Garlic

    Spread the garlic whipped feta across the serving platter. Arrange the roasted carrots over the feta.

  10. Sprinkle
    • pomegranate seeds
    • pistachios
    • Carrots

    Sprinkle pomegranate seeds and crushed pistachios over the carrots. Serve warm or at room temperature.

Maple Glazed Roasted Carrots over Garlic Whipped Feta by @healthyfitnessmeals

43 min

4 servings

🥕

680 g

Carrots

🫒

90 ml

Olive oil

🌶️

2.3 g

Paprika

🫙

1 g

Cumin

🍁

45 mL

Maple syrup

🍇

30 mL

Balsamic vinegar

🧂

3 g

Salt

⚫

0.6 g

Black pepper

🧀

450 g

Whipped feta spread

🧅

2.4 g

Onion powder

🧄

6 g

Garlic

🍋

15 mL

Lemon juice

🍇

20 g

Pomegranate seeds

🥜

16 g

Pistachios

Preparation Steps

  1. Step 1/10

    Preheat the oven to 375°F (190°C).

  2. Step 2/10

    Peel the carrots if desired and cut any large carrots lengthwise into even pieces.

    🥕carrots
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Add the 1½ lb carrots to a mixing bowl. Add 2 tbsp olive oil, paprika, cumin, salt, and black pepper.

    🥕carrots
    🫒olive oil
    🌶️paprika
    🫙ground cumin
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/10

    Toss the carrots until evenly coated. Spread them in a single layer on the baking sheet.

    🥕carrots
    🥣mixing bowl
    🍳baking sheet

  5. Step 5/10

    Roast the carrots for 25 minutes. Turn them over with a spatula.

    🥕carrots
    🍳baking sheet
    🥄spatula

  6. Step 6/10

    Drizzle the carrots with 3 tbsp maple syrup and 2 tbsp balsamic vinegar. Roast for 5 more minutes, until fork-tender and glazed.

    🥕carrots
    🍁maple syrup
    🍇balsamic vinegar
    🍳baking sheet
    🥄measuring spoons

  7. Step 7/10

    Mince the 2 garlic cloves. Add the whipped feta spread to the second mixing bowl.

    🧄garlic
    🧀whipped feta spread
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  8. Step 8/10

    Add onion powder, minced garlic, lemon juice, and the remaining 2 tbsp olive oil to the feta. Stir until smooth and evenly seasoned.

    🧀whipped feta spread
    🧅onion powder
    🧄garlic
    🍋lemon juice
    🫒olive oil
    🥣mixing bowl
    🥄measuring spoons
    🥄spatula

  9. Step 9/10

    Spread the garlic whipped feta across the serving platter. Arrange the roasted carrots over the feta.

    🧀whipped feta spread
    🥕carrots
    🍽️serving platter
    🥄spatula

  10. Step 10/10

    Sprinkle pomegranate seeds and crushed pistachios over the carrots. Serve warm or at room temperature.

    🍇pomegranate seeds
    🥜pistachios
    🍽️serving platter

Composition

Ingredients

Types

Vegetables, Fats and Oils, Herbs and Spices, Sweeteners, Condiments, Dairy, Fruits, Nuts and Seeds

Ingredients

Carrots, Olive oil, Paprika, Cumin, Maple syrup, Balsamic vinegar, Salt, Black pepper, Whipped feta spread, Onion powder, Garlic, Lemon juice, Pomegranate seeds, Pistachios

Notes

Olive oil (for the carrots, for the whipped feta base), Maple syrup (or honey), Salt (to taste), Black pepper (to taste), Whipped feta spread (tubs of Athenos ready-made whipped feta dip & spread), Garlic (small cloves, minced, or 1 large clove), Lemon juice (juice of half a lemon), Pomegranate seeds (to garnish, amount not given), Pistachios (crushed, to garnish)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

330 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 30g, Fat: 20g, Fiber: 6g, Sugars: 19g

Nutritional Information

Minerals

Calcium: 230mg, Potassium: 620mg, Iron: 1.4mg, Sodium: 650mg

Vitamins

Vitamin A: 930mcg RAE, Vitamin C: 10mg, Vitamin K: 20mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

28 minutes

Overall

43 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

baking sheet, mixing bowl, measuring spoons, chef's knife, cutting board, spatula, serving platter

Appliances

Oven

Type

Type

Type Of Dish

Dip, Side Dish, Appetizer

Occasions

Holiday, Dinner Party, Thanksgiving

Origin

Source

Platform

instagram

Original Creator

@healthyfitnessmeals

Origin

Cuisine

American, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Tender, Creamy, Crunchy, Velvety

Flavors

Sweet, Tangy, Savory, Earthy, Garlicky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the dish contains dairy), fridge : 3 days (Store in an airtight container,Keep toppings separate if possible,Reheat carrots gently before serving), freezer : 1 month (Freeze carrots separately from feta,Thaw in the refrigerator,Make the feta base fresh for best texture)