Spice Roasted Carrots with Red Pepper Whipped Feta

spice roasted carrots with whipped red pepper feta




Yield 4 - 6 servings

Serve these delicious and easy to make spice roasted carrots as a snack, appetizer or vegetable side.

The Whipped Feta dip will keep well refrigerated up to a week. Bring to room temperature before serving.



Whipped Feta Dip:


  1. Preheat oven to 425 degrees.
  2. Arrange the carrots on a large rimmed baking sheet. Drizzle with the oil and sprinkle with the cumin, red pepper, black pepper and 1 teaspoon kosher salt. Roll the carrots around to coat with oil and spices.
  3. Roast the carrots until they're tender when pierced with a skewer or point of a knife, 25 - 35 minutes depending on their size.
  4. Meanwhile, make the Whipped Feta Dip: Put all the ingredients in a food processor and process until smooth and creamy. Transfer to a bowl.
  5. Serve the carrots on a platter or board with the dip alongside, or on individual plates with a big spoonful of dip on each.


  • To roast red bell peppers, put the whole peppers on a hot barbecue grill, under a broiler or directly over a stovetop gas flame until blackened on all sides. Put the peppers in a bowl and cover. When cool, peel off the skin, remove the stem and seeds. Store peeled peppers in the refrigerator for a week or so.
  • Aleppo pepper is a deep red crushed red chili used in Syrian and Turkish cooking. It has a warm gentle heat and wonderful fruity flavor. I buy it in specialty stores, and it's also available on Amazon.
  • Feta dip adapted from Spice:Flavors of the Eastern Mediterranean

Courses appetizer/side dish

Cuisine vegetarian

Recipe by Familystyle Food at