Side Dishes

November 10, 2022

Roasted Carrots with Whipped Feta and Pistachios

Ready in just 30 minutes, these roasted rainbow carrots are served over a bed of creamy whipped feta and topped with crunchy pistachios and fresh mint leaves. They are the perfect side dish for a roast turkey, holiday spread, or weeknight dinner.

When it comes to planning your holiday dinner menu, every dish you choose is intentional and enticing.

Between a stunning main dish, sizzling side dishes, fancy finger foods, amazing appetizers, and delectable desserts, it's a lot of coordination to put together a menu that will satisfy every guest.

Oh, and don't even mention the dreaded oven schedule and hours of prep work, am I right?

Well, I'm here to tell you that today's recipe for roasted carrots with whipped feta is one of those dishes that will wow any guest and save you both prep time and cook time on the big day!

It can also be served as an appetizer or a side dish, so it can be whatever you need or want it to be.

(I just want it to be on my plate!)

Basically, it's a great addition to your holiday table and everyone will rave about it.


Why you'll love this recipe

Easy to make: all you need is a handful of ingredients and 10 minutes of prep work!

Macro friendly: unlike other appetizers, there's actually protein in this dish so it doubles as an excellent side dish to any dinner recipe. This also means you're less likely to fill up on the finger food so you have more room for the main dish!

Seasonal ingredients: the roasted carrots and chopped pistachios are both signature winter foods, so they go great together

Perfect for the holiday table: whether you're serving these roasted carrots as a delicious side dish or a tasty appetizer, your holiday menu just got an incredible upgrade! They're perfect for Easter, Thanksgiving, or Christmas.

Bold flavors: everything comes together for a mouthful of flavor that will leave you speechless!

Raw rainbow carrots and fresh parsley on a serving platter


Ingredients you'll need

  • Rainbow carrots: for added color and aesthetic presentation. You can use rainbow baby carrots, rainbow whole carrots, or just large carrots! The size of your carrots doesn't matter. If you choose larger carrots, you'll want to slice them into thin rounds so they cook faster. Also, make sure to peel them so you don't have that bitterness from the roasted skin.
  • Fat free feta cheese: you can't find this at every grocery store, but I've found it at almost every Walmart and some Safeways. You can always use reduced fat if that's all the store has, but I recommend trying to get fat free just to keep this recipe macro friendly.
  • Nonfat plain greek yogurt: the key to this creamy feta yoghurt dip. You can also use low fat greek yogurt, but I recommend using nonfat to keep this recipe macro friendly.
  • Salted pistachios: the "icing on top," if you will. The crunchy pistachios add a contrast in texture to the soft roasted carrots and the creamy, salty feta dip. Usually I buy unsalted nuts, but a little salt makes a big difference here.
  • Fresh herbs: I love parsley, but rosemary, thyme, or mint would also be beautiful here.


Equipment you'll need


How to make oven roasted carrots

Step 1: prep your materials

Preheat the oven to 425°F and set out a baking sheet, roasting tray, or lipped oven tray.

You'll also need a cutting board for the pistachios and a food processor for the whipped feta.

Step 2: roast the carrots

If you're using whole carrots, slice them into thin coins. If you're using baby carrots, slice them in half.

Place carrots in a single layer on your baking sheet. Add a drizzle of olive oil over the carrots, then season with oregano, kosher salt, and black pepper to taste.

Roast carrots for 20-25 minutes until fork tender.

Step 3: make the whipped feta

Add the feta and greek yogurt to the bowl of the processor, along with a pinch of salt.

Blend feta until smooth, scraping around and under the food processor blades as you go.

Transfer to a small bowl and set aside.

Step 4: chop the nuts and herbs

On your cutting board, roughly chop the pistachios into smaller pieces. Mince your herb of choice and set aside.

Step 5: plate and serve

Spread a little whipped feta on a serving plate, then top with some roasted carrots, chopped pistachios, fresh herbs, and a dash of fine sea salt. That's it!

You can plate everything together all one one plate or serve each ingredient individually so each person can make their own plate.

A tray of roasted carrots with whipped feta and pistachios


How to store this recipe

Allow the carrots to cool to room temperature, then store in an airtight container or ziploc bag for up to 4 days in the fridge.

Store the whipped feta in its own airtight container for up to 5 days in the fridge.


Make this recipe your own

  • Swap the mint for fresh parsley and add a squeeze of lemon juice and lemon zest
  • Add another root vegetable to the mix like Brussels sprouts, sweet potatoes, or radishes
  • Add a drizzle of hot honey for spicy sweet carrots
  • Top with chopped fresh medjool dates for a hint of caramel and natural sweetness
  • Toast the pistachios over medium heat for 2-3 minutes until fragrant
  • Save a handful of your carrot tops to make a chunky green sauce like pesto or chimichurri
  • Sprinkle one teaspoon cumin seeds over the carrots before roasted for an earthy flavor
  • Serve with a tahini dressing and garnish with extra sesame seeds
  • Swap the feta cheese for goat cheese


What to serve with roasted carrots

Rainbow carrots with feta cheese, pistachios, and parsley on top

Frequently asked questions

Can I make these roasted carrots ahead of time?

Yes, but they won't taste as good as they would fresh out of the oven. If you're making this recipe for Thanksgiving and have other dishes that require the oven, these will do just fine being reheated in the microwave before serving. You can also make them in the air fryer!

Can I make roasted carrots in the air fryer?

Yes! If you're using whole carrots, slice them into thin coins. If you're using baby carrots, slice them in half. Toss the carrots in your desired seasonings and a little bit of olive oil. Spray the air fryer basket with cooking spray and spread the carrots in a single layer, making sure not to overcrowd the basket. Cook for 15-20 minutes at 400°F or until the carrots are fork tender.

Is this recipe gluten free?

Yes! Carrots, cheese, and nuts do not contain gluten.

Can this recipe be made dairy free or vegan?

Sure! Just use your favorite dairy free feta cheese and plain greek-style yogurt.

A tray of roasted carrots with whipped feta and pistachios


More holiday dishes to try

Stuffed Sweet Potatoes (3 ways!)

Creamy Butternut Squash Carbonara

Healthy Homemade Shepherd's Pie

Easy Instant Pot Beef Stew

Roasted Cinnamon Maple Brussels Sprouts

White Cheddar Cheesy Scalloped Potatoes


I hope you make these roasted carrots for Thanksgiving this year! They are so easy to make and have bold flavors that will wow any guests at your dinner party.

Be sure to leave a star rating and review below if you try the recipe so other readers know how you liked it!

Roasted Carrots with Whipped Feta and Pistachios

Ready in just 30 minutes, these roasted rainbow carrots are served over a bed of creamy whipped feta and topped with crunchy pistachios and fresh mint leaves. They are the perfect side dish for a roast turkey, holiday spread, or weeknight dinner.

Author:

Brooke Harmer

Prep:

10

min

cook:

20

min

total:

30

min

servings:

4

Ingredients

  • 1 1/2 lbs. rainbow carrots*
  • 1 Tbsp olive oil
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 oz. fat free feta cheese**
  • 1/3 C nonfat plain Greek yogurt
  • 1/3 C pistachios, chopped
  • Fresh parsley, chopped

Instructions

  1. Preheat the oven to 425°F and spray a baking sheet with cooking spray.
  2. Place carrots in a single layer on your baking sheet. Add a drizzle of olive oil over the carrots, then season with oregano, kosher salt, and black pepper to taste.
  3. Roast carrots for 20-25 minutes until fork tender.
  4. Meanwhile, add the feta and greek yogurt to the bowl of the processor, along with a pinch of salt. Blend until smooth, scraping around and under the food processor blades as you go. Transfer to a small bowl and set aside.
  5. To serve, spread the whipped feta on a serving plate, then top with the roasted carrots, pistachios, and parsley. Divide into 4 portions and enjoy!

Notes

*If you're using whole carrots, slice them into thin coins. If you're using baby carrots, slice them in half.

**I've been able to find fat free feta at most Walmarts. If you can't find any, reduced fat is fine.

Nutrition facts are a calculated estimate of 1/4 of the entire recipe.

Nutrition

Serving: 1/4 recipe / Calories: 171 / Fat: 7.8g / Saturated fat: 2.5g / Carbohydrates: 17.3g / Fiber: 5.1g / Sugar: 6.4g / Protein: 9.8