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Whipped Feta Carrot

Spiced Carrots with Whipped Feta & Chimichurri

Melissa Champagne
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4
Calories 411 kcal

Equipment

  • blender or food processor

Ingredients
  

  • 10 carrots samll-medium size
  • 1 can 14-once can of lentils drained and rinsed
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 2 tbsp garlic chili sauce
  • 1 tbsp maple syrup
  • 1 tbsp hoisin sauce

Whipped Feta Dip

  • 1 can 15-once white beans drained and rinsed
  • 1 1/4 cup cashews soaked at least 2 hours
  • 3 tbsp water
  • 1/2 lemon juiced
  • 3 garlic cloves
  • 1 tsp dried parsley
  • 1 tbsp nutritional yeast
  • 1/2 tsp sea salt

Chimichurri

  • 1 cup fresh parsley
  • 1 cup carrot tops or additional cup or fresh parsley
  • 1/2 cup fresh cilantro
  • 1/4 cup red wine vinegar
  • 1 tbsp freshly squeezed lime juice
  • 2 tbsp extra virgin oil
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes optional

Instructions
 

  • Preheat the oven to 400°F, and line a baking sheet with a reusable baking mat or parchment paper.
  • Place the carrots on the prepared baking pan. Sprinkle with the cinnamon, cumin, and salt until coated. Roast for 30 minutes, or until softened.
  • While the carrots roast, in a medium-size bowl or jar, combine the garlic chili sauce, maple syrup, and hoisin sauce. Add the lentils.

Chimichurri

  • In a blender or food processor, combine all the ingredients and mix until a suace is formed.
  • Remove the baking sheet from the oven, pour the lentil mixture over the cooked carrots, and toss until coated. Return the pan to the oven and roast for 5 more minutes.

Whipped Feta Dip

  • In a blender or food processor, combine all the ingredients and mix until a suace is formed.
  • Transfer to a serving dish, and with the back of a spoon, create a swirl.
  • Remove carrots from oven and top add to the whipped feta dip. Top with the Chimichurri. Serve.

Notes

Store in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 411kcalCarbohydrates: 38gProtein: 13gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 0.1mgSodium: 1392mgPotassium: 1195mgFiber: 7gSugar: 17gVitamin A: 4044IUVitamin C: 84mgCalcium: 142mgIron: 6mg
Keyword black beans, carrot, lentils
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