Roasted carrots with yogurt and feta
The fresh carrots in this dish are coated in cinnamon and are oven-roasted to perfection, served on a bed of cool and creamy yogurt and tangy feta cheese, creating a delightful balance of sweet, savory, and tangy flavors.
Ingredients
- 1 kg small carrots washed and peeled with the tops cut off
- ¼ cup olive oil
- ½ tsp cinnamon
- ¼ tsp chili flakes
- 2 cups 2 Greek yogurt 10% fat
- 100g Greek feta cheese crumbled
- 30g flat leaf parsley coarsely chopped
- 1 tbsp lemon freshly squeezed
- kosher salt
- freshly ground black pepper
Instructions
- Place the carrots, olive oil, cinnamon, salt, and pepper into a baking pan, mix well until everything is evenly coated, and bake for 45 minutes at 180 degrees celsius until soft and brown.
- In a mixing bowl, combine the yogurt and feta and spread evenly over the bottom of a serving platter.
- Once the carrots are roasted and soft, arrange them over the yogurt and feta mix and sprinkle over the chopped parsley and sprinkle over the lemon.