Chipotle-Orange Roasted Carrots with Whipped Feta

There’s something magical about roasting carrots. Their natural sweetness intensifies, their texture becomes perfectly tender-crisp, and they transform into a side dish worthy of center stage. In this recipe, we take that magic a step further by tossing them in a vibrant glaze of smoky chipotle, bright orange, and earthy thyme. Served over a cool, creamy bed of whipped feta and yogurt and finished with a crunchy almond and seed topping, this dish is a stunning combination of flavors and textures that you’ll want to make again and again.

Ingredients

For the Chipotle-Orange Carrots:

• 1.5 lbs carrots, scrubbed well and trimmed
• 2 tbsp olive oil
• 1 tbsp honey or maple syrup
• 1-2 tsp chipotle paste (or sauce from a can of chipotles in adobo)
• 1 large orange, zest and juice
• 4-5 sprigs fresh thyme, leaves picked
• 1/2 tsp sea salt
• 1/4 tsp black pepper

For the Base and Topping:

• 1 cup plain Greek yogurt
• 1/2 cup feta cheese, crumbled
• 1/4 cup raw almonds, roughly chopped
• 2 tbsp pumpkin or sunflower seeds
• A drizzle of olive oil for serving

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. Prep the Carrots: If your carrots are thin, you can leave them whole. For thicker carrots, slice them in half or quarters lengthwise to ensure even cooking.
3. Make the Glaze: In a large bowl, whisk together the olive oil, honey (or maple syrup), chipotle paste, orange zest, orange juice, thyme leaves, salt, and pepper until well combined.
4. Coat and Roast: Add the prepared carrots to the bowl with the glaze and toss thoroughly until every carrot is evenly coated. Spread the carrots in a single layer on your prepared baking sheet. Roast for 25-35 minutes, flipping halfway through, until they are tender and beautifully caramelized at the edges.
5. Prepare the Topping: While the carrots are roasting, place a small, dry skillet over medium heat. Add the chopped almonds and seeds and toast for 3-5 minutes, stirring frequently until they are fragrant and lightly golden. Remove from the pan immediately to prevent burning and set aside.
6. Whip the Base: In a food processor or a bowl with an immersion blender, combine the Greek yogurt and crumbled feta. Blend until smooth and creamy. If you don’t have a blender, you can vigorously whisk them together in a bowl until mostly smooth.
7. Assemble and Serve: Spread the whipped feta and yogurt mixture onto a serving platter or shallow bowl. Arrange the warm roasted carrots on top. Sprinkle generously with the toasted almond and seed crumb, drizzle with a touch of extra olive oil, and serve immediately.

Nutrition

*Nutritional information is an estimate for one of four servings.

We hope you love the dynamic flavors of this dish. It’s a wonderful side for roasted chicken or fish, but it’s also hearty enough to be a light vegetarian main. Enjoy!