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Sweet roasted carrots meet the deep, aromatic warmth of biryani spice in this vibrant side dish. Paired with a creamy whipped feta base and finished with herbs and citrus, this recipe turns simple vegetables into a restaurant-worthy plate. Unexpected, balanced, and incredibly versatile.
Preheat oven to 425°F (220°C).
Toss carrots with olive oil, biryani spice, salt, and pepper.
Arrange cut-side down on a baking sheet and roast 25–30 minutes, until caramelized and tender.
In a food processor, blend feta, yogurt, lemon juice, and olive oil until smooth and airy.
Spread whipped feta onto a serving plate.
Top with warm roasted carrots, letting them sit naturally (not stacked).
Garnish with herbs, lemon zest, and a light drizzle of oil or chili oil.
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