Preheat your oven to 230°C (450°F).
Peel the carrots and slice any thick ones in half lengthwise to ensure even roasting.
Swipe, Match, Cook.
Decide what to cook together.
MarVell
1 Recipes
None
Easy
40 min
Spiciness
None
Difficulty
Easy
Time
40 min
Preparation
20 min
Cooking
20 min
900 grams
2 tablespoons
0.5 teaspoon
0.5 teaspoon
2 pinches
2 pinches
0.5
240 milliliters
100 grams
3 tablespoons
2 tablespoons
2 tablespoons
1 teaspoon
5 Views
8 days ago
Translated
You get creamy, crunchy, sweet, tangy, and zesty in every bite.
None
Easy
40 min
Spiciness
None
Difficulty
Easy
Time
40 min
Preparation
20 min
Cooking
20 min
900 grams
2 tablespoons
0.5 teaspoon
0.5 teaspoon
2 pinches
2 pinches
0.5
240 milliliters
100 grams
3 tablespoons
2 tablespoons
2 tablespoons
1 teaspoon
Preheat your oven to 230°C (450°F).
Peel the carrots and slice any thick ones in half lengthwise to ensure even roasting.
Toss the prepared carrots with 2 tablespoons olive oil, a couple pinches of salt and pepper, 1/2 teaspoon sweet paprika, and 1/2 teaspoon onion powder.
Spread the seasoned carrots evenly on a baking sheet.
Roast for 18-20 minutes in the preheated oven until their edges are dark and slightly blistered.
For the base, whip the 1 cup thick Greek yogurt and 100 grams feta in a bowl until smooth.
Add the juice and zest of half a lemon to the yogurt and feta mixture and continue whipping until well combined.
Give it a taste, and adjust with more lemon, feta, or salt if you like, to achieve your desired flavor.
Spread the creamy whipped feta evenly on a serving plate, creating a beautiful base.
Carefully pile the warm, charred carrots on top of the whipped feta.
Generously top the carrots with 2 to 3 tablespoons crushed pecans or pistachios for a delightful crunch.
Sprinkle with 2 tablespoons finely chopped fresh dill, mint, or parsley (or a mix of all three) for brightness.
Drizzle 1-2 tablespoons honey over the dish for a touch of sweetness.
Finally, dust with a little Aleppo pepper and/or sumac to elevate the flavors and presentation.
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