Roasted Carrot-Feta Spread |
Author: Nicole
- 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
- Preheat oven to 425°F.
- 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.
- Spread onto a baking sheet.
- Roast for 40 to 45 minutes or until very tender. Let cool.
- 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.
- Transfer to a bowl and refrigerate. Remove from the refrigerator about 30 minutes before serving.
- (If you have time I recommend making it a day in advance so the flavors can meld.)
- Serve with sliced bread or crackers.
* You can use goat cheese in place of feta cheese.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-carrot-feta-spread/
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