Roasted Carrots with Feta Dip

This Roasted Carrots with Feta Dip recipe offers a delightful combination of sweet, earthy, and tangy flavors that make it a standout dish. The tender roasted carrots are perfectly complemented by the creamy feta dip, enriched with a touch of lemon for brightness. This easy-to-make yet elegant appetizer or side dish pairs beautifully with Day 21 Wine from your All Red advent calendar, offering a refreshing contrast and elevating your dining experience. Simple, flavorful, and sure to impress, it's a dish that adds a festive touch to any table.

Yields: 5-6 servings

Ingredients:

For the Roasted Carrots:

• 1 lb carrots, peeled
• 3 tbsp olive oil
• 1 tbsp za’atar spice
• ¼ tsp cumin
• Salt & pepper, to taste

For the Feta Dip:

• ½ cup feta cheese
• 3 tbsp ricotta
• 2 tsp olive oil
• 1 tbsp lemon juice
• Pinch of salt & pepper

For Garnish:

• 1 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley
• Handful of pomegranate seeds
• Olive oil, for drizzling
• Date syrup or honey, for drizzling

Directions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the Carrots: Slice the carrots diagonally into bite-sized pieces and place them in a bowl. Toss with olive oil, za’atar spice, cumin, and a pinch of salt and pepper. Mix well to coat the carrots evenly in the spices.
3. Roast the Carrots: Transfer the seasoned carrots to the prepared baking sheet, spreading them out in a single layer to ensure they roast evenly. Bake for about 30 minutes, flipping the carrots halfway through the cooking time to ensure they brown and become tender.
4. Make the Feta Dip: While the carrots are roasting, prepare the feta dip by combining the feta cheese, ricotta, olive oil, lemon juice, and a pinch of salt and pepper in a food processor or blender. Blend until smooth and creamy.
5. Assemble the Dish: Once the carrots are roasted and tender, transfer the feta dip to a shallow plate or serving platter and spread it evenly along the bottom. Top with the roasted carrots, arranging them in a colorful, inviting pattern.
6. Garnish and Serve: Finish the dish by garnishing with fresh chopped mint,  pomegranate seeds and parsley for a burst of color and freshness. Drizzle more feta dip over the top, followed by a touch of date syrup or honey for a subtle sweetness. Serve warm with Day 21 Wine and enjoy!

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