Roasted Carrots with Whipped Feta and Gremolata

Sweet roasted carrots and caramelized pearl onions are served over creamy whipped feta and finished with a bright, nutty gremolata—a stunning side dish that tastes as good as it looks.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Roasted vegetables

24 orange and yellow carrots with tops, peeled

1 (8-oz.) pkg. red pearl onions, peeled and halved lengthwise

1 small garlic bulb, halved crosswise

2 tablespoons extra-virgin olive oil

1 teaspoon flaky sea salt

½ teaspoon coarsely ground black pepper, plus additional for garnish

‍

Gremolata

3 tablespoons pine nuts

1 bunch Italian parsley, finely chopped (about ½ cup); plus additional leaves for garnish

1 bunch fresh cilantro, finely chopped (about ½ cup)

1 clove garlic, peeled and grated

1 tablespoon finely chopped lemon peel

½ teaspoon flaky sea salt

‍

Whipped feta

1 (8-oz.) container mascarpone cheese, softened

½ (8-oz.) package feta cheese chunk, broken into large chunks

3 tablespoons extra-virgin olive oil

2 teaspoons lemon zest

2 tablespoons lemon juice

Directions

For roasted vegetables, preheat oven to 425°F. Trim carrot tops to about 1 inch. Cut thick carrots lengthwise in half. In a large rimmed baking pan, place carrots, pearl onions and garlic bulb halves in a single layer. Drizzle with olive oil; sprinkle with sea salt and pepper. Toss lightly to coat.
Roast vegetables for 40 to 45 minutes or until carrots are tender and slightly charred, turning vegetables halfway through. Remove and slightly cool garlic bulb halves.
Meanwhile, for gremolata, heat a small nonstick skillet over medium-high heat. Add pine nuts. Cook and stir for 1 to 2 minutes or until fragrant and lightly toasted. Transfer to a small bowl; set aside.
In a small bowl, stir together ½ cup parsley, cilantro, grated garlic and lemon peel. Stir in pine nuts and sea salt; set aside.
For whipped feta, in a medium bowl, beat mascarpone and feta with an electric mixer on high until combined. Add olive oil, lemon zest and lemon juice; beat for 1 to 2 minutes or until light and fluffy. Squeeze cloves from roasted garlic bulb halves into cheese mixture; beat 30 seconds or until combined.
To serve, spread whipped feta on a large serving platter. Layer with a sprinkle of gremolata, carrots, pearl onions and additional gremolata. Garnish with additional parsley leaves and black pepper, if desired.