Roasted Carrots with Whipped Feta and Za'atar Oil
Sweet, tender roasted carrots served over a pillowy cloud of whipped feta and finished with a fragrant, nutty za'atar herb oil.
How to Make Roasted Carrots with Whipped Feta and Za'atar Oil
Total time: 40 min · Yields 4 servings
- 1
Roast the Carrots
Preheat your oven to 200°C (400°F). On a large baking sheet, toss the carrots with 2 tablespoons olive oil, honey, cumin, and salt. Spread in a single layer and roast for 20-25 minutes until tender and charred at the edges.
- 2
Whip the Feta
While carrots roast, place the crumbled feta, Greek yogurt, lemon juice, garlic, and black pepper in a food processor. Process for 2-3 minutes until the mixture is completely smooth and light. Chill until ready to serve.
- 3
Prepare the Za'atar Oil
In a small saucepan over low heat, gently warm 3 tablespoons of olive oil with the za'atar and Aleppo pepper. Heat for just 1-2 minutes until fragrant, being careful not to burn the herbs. Remove from heat and set aside.
- 4
Assemble the Mezze
Spread the whipped feta onto a large serving platter using the back of a spoon to create decorative swirls. Arrange the warm roasted carrots on top. Drizzle generously with the za'atar oil and garnish with chopped pistachios and fresh mint.
Chef's Tips
- Use room temperature feta for a smoother whip without lumps.
- If the carrots are very thick, cut them into quarters to ensure even roasting.
- Do not add extra salt to the whipped feta, as the cheese is naturally very salty.
What to Serve with Roasted Carrots with Whipped Feta and Za'atar Oil
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Warm toasted pita bread
- Slices of sourdough baguette
- Part of a mezze platter with hummus and olives
Frequently asked questions
Can I make this ahead of time?
You can whip the feta and roast the carrots up to 24 hours in advance. Store separately and bring to room temperature before assembling.
What can I substitute for za'atar?
You can use a mix of dried thyme, toasted sesame seeds, and a pinch of sumac.
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