Roasted Carrot-Feta Spread
Author: Nicole
Ingredients
  • 12 ounces carrots, peeled and cut into 3” inch pieces
  • 2 medium garlic cloves
  • 6 sprigs of fresh thyme
  • 2 tablespoons extra virgin olive oil, divided
  • 4 ounces feta cheese
  • Sea salt and freshly ground pepper pepper
  • For serving: sliced bread or crackers
Instructions
  1. Preheat oven to 425°F.
  2. Place carrots, garlic and thyme sprigs (you don’t need to remove the leaves) in a medium bowl. Toss with 1 tablespoon of olive oil and sea salt and pepper.
  3. Spread onto a baking sheet.
  4. Roast for 40 to 45 minutes or until very tender. Let cool.
  5. Place cooled carrot mixture (remove thyme leaves from stems) into the bowl of a food processor and add feta cheese and additional tablespoon of olive oil. Process until smooth. Add a bit more olive oil if needed. Season with sea salt and pepper.
  6. Transfer to a bowl and refrigerate. Remove from the refrigerator about 30 minutes before serving.
  7. (If you have time I recommend making it a day in advance so the flavors can meld.)
  8. Serve with sliced bread or crackers.
Notes
* You can use goat cheese in place of feta cheese.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-carrot-feta-spread/