Can I make roasted carrots with whipped feta ahead of time?

You can make the whipped feta up to 2 days ahead and store it in an airtight container in the fridge. You can also peel and slice your carrots ahead of time. I recommend roasting the carrots and making the vanilla browned butter just before serving for the best flavor and texture.

How do I store and reheat leftovers?

Store leftover roasted carrots and whipped feta separately in airtight containers in the fridge for up to 3 days. Reheat the carrots with the browned butter in a skillet over medium heat for 3-5 minutes until warmed through. Serve over the whipped feta and add your toppings.

Vanilla Browned Butter Roasted Carrots with Whipped Feta

Description

These roasted carrots with whipped feta are drizzled with nutty vanilla browned butter and topped with pistachios and pomegranate arils. An impressive vegetable side dish for holidays or ANY dinner!

Ingredients

Roasted carrots

1 lb carrots, scrubbed, peeled and sliced in half lengthwise
1 tablespoon olive oil
½ teaspoon each salt and pepper

Vanilla browned butter

2 tablespoons butter
2 teaspoons vanilla bean paste
2 teaspoons maple syrup

Whipped feta

2 oz feta cheese
¼ cup plain Greek yogurt
2 tablespoons olive oil
½ teaspoon orange or lemon zest
for topping: chopped pistachios, pomegranate arils, fresh parsley

Instructions

Roasted carrots: Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat. Peel the carrots and slice them in half lengthwise. Toss the carrots with 1 tablespoon olive oil and ½ teaspoon each salt and pepper. Place them on the prepared baking sheet and roast for 18-20 minutes, until fork-tender and caramelized around the edges.
Vanilla browned butter: Melt 2 tablespoons butter in a small stainless steel or light-colored skillet over medium heat. Stir frequently, scraping the bottom, until golden-brown bits form and the butter smells nutty. Remove from the heat and carefully stir in the vanilla bean paste and maple syrup; the mixture may bubble. Pour into a small pitcher or bowl.
Whipped feta: Place 2oz feta, ¼ cup plain Greek yogurt, 2 tablespoons olive oil and ½ teaspoon citrus (lemon or orange) zest in a mini food processor or blender and blend until smooth and creamy.
Assemble: Spoon the feta onto a serving plate or bowl and pile the carrots on top. Drizzle everything with the vanilla browned butter. Top with chopped pistachios, pomegranate arils and chopped fresh parsley.Gah. A moment for this flavor explosion.

Notes

I specifically recommend stainless steel or a light-colored skillet for the browned butter. If you use a black or dark skillet, it’s really hard to see the butter browning and you risk burning it. A light color lets you see when it’s perfectly amber!

If you don’t have vanilla bean paste, you can use pure vanilla extract.

Refer to the above blog post for ingredient information, step-by-step instructions and answers to frequently asked questions.

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Nutrition

Serving Size: ⅙ of the recipe including toppings
Calories: 186
Sugar: 7.4 g
Sodium: 247.3 mg
Fat: 14.3 g
Carbohydrates: 12.1 g
Fiber: 2.6 g
Protein: 3.7 g
Cholesterol: 19.1 mg