Spiced Rainbow Carrots with Lemony Whipped Feta & Pomegranate Crunch

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Wash and trim the carrots; cut larger carrots in half lengthwise or into similar-sized pieces so they roast evenly.

In a large bowl, combine 3 tablespoons olive oil, 2 tablespoons honey, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/2 teaspoon cinnamon, salt and pepper. Add the carrots and toss until fully coated in the seasoning blend.

Spread the seasoned carrots in a single layer on the prepared baking sheet.

Roast the carrots for 25–30 minutes, until fork-tender and lightly caramelized, tossing once halfway through to promote even cooking.

While the carrots roast, make the whipped feta: add crumbled feta, 1 cup Greek yogurt, juice of 1 lemon, 3 tablespoons olive oil and 2 cloves garlic to a food processor. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust lemon, salt or yogurt for desired tang and texture.

Spread the whipped feta across a serving platter or individual plates in an even layer.

When the carrots are done, transfer them on top of the whipped feta.

Garnish with chopped fresh parsley, a drizzle of olive oil and pomegranate seeds. Serve warm.

Optional: serve alongside pan-seared chicken or your choice of protein for a complete meal.