Spiced Rainbow Carrots with Lemony Whipped Feta and Pomegranate Crunch

Ingredients (14)

• ·pound Rainbow Carrots
• ·tablespoons Olive Oil
• ·tablespoons Honey
• ·teaspoon Cumin
• ·teaspoon Paprika
• ·teaspoon Cinnamon
• ·Sea Salt
• ·Ground Black Pepper
• ·oz Feta Cheese
• ·cup Greek Yogurt
• ·Lemon
• ·cloves Garlic
• ·tablespoon Fresh Parsley
• ·tablespoon Pomegranate Seeds

1. 1

   Preheat oven to 400 F.

2. 2

   Wash the carrots and cut them, if desired, removing the stems.

3. 3

   Season the carrots with olive oil, honey, cumin, paprika, cinnamon, sea salt, and black pepper.

4. 4

   Fully coat the carrots in the seasoning blend.

5. 5

   Line a baking sheet with parchment paper and transfer the carrots to the baking sheet, spreading them out evenly.

6. 6

   Roast the carrots for 25-30 minutes, until fork tender, tossing them halfway through.

7. 7

   While the carrots are roasting, prepare the whipped feta by adding feta cheese, Greek yogurt, lemon juice, olive oil, and garlic to a food processor.

8. 8

   Process until the feta reaches a smooth and creamy texture.

9. 9

   Spread the whipped feta across a plate.

10. 10

    Once the carrots are done, remove them from the oven and add them on top of the whipped feta.

11. 11

    Garnish with chopped fresh parsley, a drizzle of olive oil, and pomegranate seeds.

12. 12

    Serve and enjoy!