New Lebanon— Being raised in New England, I’ve eaten my fair share of boiled carrots on the side of roasts. Every holiday, the obligatory bowl of boiled carrots glazed with butter and brown sugar, would be served. When I met my husband, I was gifted his grandmother’s fabulous carrot casserole recipe, which I now make every Easter instead of the usual. This Thanksgiving, I plan to substitute these fabulous Glazed Carrots with Whipped Feta, a show-stopping side dish perfect for the holidays or any special fall/winter meal.
Ginger Glazed Carrots with Whipped Lemon Feta
1 pound carrots, peeled
Glaze:
2 tablespoon olive oil
2 tablespoons honey
2 tablespoon butter
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
salt and pepper, to taste
Whipped Feta:
4 ounces of feta
1/2 cup plain greek yogurt
1 tbsp olive oil
juice and zest of 1 lemon
salt and pepper
Toppings:
honey, to drizzle
2 tablespoons of parsley, chopped
2 tablespoons of pomegranate seeds
2 tablespoons crushed pistachios
Preheat the oven to 400 degrees.
Lay the peeled whole carrots on a baking sheet.
Mix together all ingredients of the glaze and brush onto the carrots.
Bake for 25 minutes.
Meanwhile, add all ingredients of the whipped feta to the blender and blend.
Spread whipped feta onto serving platter. Top with roasted carrots. Top with toppings, and serve.
