Honey Roasted Carrots with Whipped Feta and Herb Oil

2 lbs carrots, peeled or scrubbed clean

2 tbsp extra virgin olive oil

2 tbsp honey

1/3 cup freshly grated Parmesan

1 tsp flaky sea salt

1 tsp cracked black pepper

1/4 tsp cayenne pepper

4 oz feta cheese, roughly chopped/crumbled

1/2 cup greek yogurt

1 tbsp extra virgin olive oil

Juice and zest from 1/2 a lemon

2 garlic cloves

Salt and pepper to taste

1 packed cup of fresh herbs (I used a combination of basil, rosemary, chives, and parsley)

1/2 cup extra virgin olive oil

Pinch of flakey salt, cracked black pepper, and crushed red pepper flakes — to taste

Preheat the oven to 425 degrees. Place the cleaned/peeled carrots on a baking sheet. Drizzle with olive oil, honey, Parmesan, salt, pepper, and cayenne. Toss to evenly coat carrots. Place in the oven for 20-25 minutes, until carrots are tender and can be pierced with a fork.

While the carrots roast, prepare the whipped feta. Combine the feta cheese, greek yogurt, olive oil, lemon juice, lemon zest, garlic, salt, and pepper in a high speed blender. Blend until smooth and set aside in a small bowl. Next, prepare the herb oil. Rinse the same blender and then add the fresh herbs and olive oil. Blend until fully combined and transfer to small bowl. Stir in the flakey salt, cracked pepper, and red pepper flakes.

Remove carrots from oven and transfer to a serving dish or large plate. Spoon over any juices from the baking sheet. Allow to cool slightly (so that the feta doesn’t completely melt) and then spoon the whipped feta and herb oil over top.