Description
A colourful and flavourful side dish featuring tender golden roasted carrots and sweet potatoes, creamy whipped feta, crunchy toasted pistachios, juicy pomegranate arils, fresh herbs, and a sweet, gently spicy hot honey drizzle.
Ingredients
For the Roasted Vegetables
3 cups carrots, peeled and cut into sticks (375 g)
3 cups sweet potato, peeled and cubed (450 g)
3 tbsp olive oil (45 ml)
1 tbsp honey (21 g)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
1/2 tsp smoked paprika (1 g)
3/4 tsp kosher salt (4 g)
1/2 tsp black pepper (1 g)
For the Whipped Feta
1 cup crumbled feta cheese (150 g)
1/2 cup Greek yogurt (120 g)
1 tbsp olive oil (15 ml)
1 tbsp fresh lemon juice (15 ml)
1 small garlic clove, minced (3 g)
1–2 tbsp water, as needed
For the Pistachio Topping
3/4 cup shelled pistachios, roughly chopped (90 g)
2 tbsp pomegranate arils (30 g)
For the Hot Honey
3 tbsp hot honey (63 g)
1 tsp fresh lemon juice (5 ml)
For Garnish
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh thyme leaves (3 g)
1 tbsp extra chopped pistachios (10 g)
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Place the carrots and sweet potatoes in a large bowl. Add the olive oil, honey, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper. Toss thoroughly until evenly coated.
3. Spread the vegetables across the prepared baking sheet in a single layer, leaving space between the pieces.
4. Roast for 30–35 minutes, turning the vegetables halfway through, until tender in the centre and golden and caramelised around the edges.
5. While the vegetables roast, make the whipped feta. Add the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor.
6. Blend for 1–2 minutes, scraping down the sides if needed, until smooth and creamy. Gradually add 1–2 tablespoons of water until the mixture reaches a soft, spreadable consistency.
7. Place the chopped pistachios in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let cool slightly.
8. Combine the hot honey and fresh lemon juice in a small bowl. Stir until smooth and well combined.
9. Spread the whipped feta over a large serving platter, creating an even creamy base.
10. Arrange the warm roasted carrots and sweet potatoes over the whipped feta, distributing them evenly.
11. Scatter the toasted pistachios and pomegranate arils over the roasted vegetables.
12. Drizzle the lemony hot honey over the vegetables, whipped feta, and pistachios.
13. Finish with fresh parsley, fresh thyme leaves, and extra chopped pistachios if desired.
14. Serve warm or slightly cooled while the vegetables are tender and the pistachios remain crunchy.
Notes
Give the vegetables plenty of space on the baking sheet so they roast and caramelise instead of steaming.
Cut the carrots and sweet potatoes into similar-sized pieces so they cook at roughly the same rate.
Turn the vegetables halfway through roasting for even browning.
Blend the feta mixture long enough to achieve a smooth and creamy texture, adding water gradually.
Toast the pistachios over medium-low heat and stir frequently because nuts can brown quickly.
The whipped feta can be prepared ahead and kept chilled until ready to assemble.
Allow toasted pistachios to cool before adding them to the platter to help preserve their crunch.
Use less hot honey or replace part of it with regular honey for a milder finish.
Assemble the platter close to serving time and add the pistachios and hot honey at the end.
The dish can be served warm or slightly cooled and works well alongside roasted chicken, grilled meats, or as part of a vegetarian spread.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean