Honey Roasted Carrots with Whipped Feta

For the Honey Roasted Carrots:

2 lbs. rainbow carrots, washed and halved lengthwise

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

A few cracks of freshly ground black pepper

2 tablespoons honey

For the Whipped Feta

1 cup feta cheese crumbles

1/2 cup Greek yogurt

1 tablespoon extra virgin olive oil

Zest of 1 lemon

1 tablespoon freshly squeezed lemon juice

1 small garlic clove, peeled

A few cracks of freshly ground black pepper

For Serving:

Optional: 2 tablespoons chopped roasted pistachios

A drizzle of honey

1 tablespoon Fresh chopped parsley, thyme, or dill

A sprinkle of flakey sea salt

1. Preheat your oven to 425°F. Place the halved carrots, cut side-down on an Easy Solutions Bakeware 11x17-inch Nonstick Baking Sheet. Drizzle with olive oil and season with salt and pepper. Use clean hands or a brush to coat the carrots with the oil and seasoning.

2. Roast without touching the carrots – this helps them brown better! – for 25-28 minutes  until the carrots are tender when pierced with a fork.

3. While the carrots are roasting, make the whipped feta: Add the feta, yogurt, olive oil, lemon zest, lemon juice, garlic, and pepper to a food processor. Process on high for about 2 minutes until it’s completely smooth. If it’s too thick, blend in a teaspoon of cold water at a time until it reaches your desired consistency.

4. When the carrots are tender, remove the baking sheet from the oven and drizzle on the honey. Return the pan to the oven for 3-4 minutes until the honey has melted, being careful to not let it burn.

5. Spread a generous "cloud" of the whipped feta onto a serving platter. Arrange the hot carrots on top, cut side-up. Top with chopped pistachios (if using), another drizzle of honey, chopped parsley, and flakey sea salt. Enjoy immediately!