Honey-roasted mini carrots with a creamy feta sauce and pine nuts

Ingredients

For the roasted carrots :
– 12 baby carrots (or small young carrots)
– 1 tablespoon honey
– Olive oil
– A pinch of Espelette pepper (or substitute with mild chili flakes or smoked paprika)
– 2 sprigs of fresh thyme
– Salt

For the whipped feta & toppings :
– Espelette pepper, to taste
– 250 g (about 9 oz) feta cheese
– 4 tablespoons water
– 1 tablespoon olive oil
– 3 tablespoons pine nuts

Recipe

1. Preheat the oven to 220°C (425°F).

2. Roast the carrots :
Rinse the carrots thoroughly (you can leave a bit of the green tops for presentation), and place them on a parchment-lined baking sheet. Drizzle with olive oil, add the honey, thyme sprigs, a pinch of salt, and a little Espelette pepper. Toss to coat evenly. Roast for about 20 minutes, or until tender and slightly caramelized.

3. Toast the pine nuts :
While the carrots are roasting, toast the pine nuts in a dry skillet over medium heat, stirring constantly until golden and fragrant. Set aside.

4. Make the whipped feta :
In a blender or using an immersion blender, blend the crumbled feta with the water and olive oil until smooth and creamy (2 to 3 minutes). Add a pinch of Espelette pepper to taste. No need to add salt — the feta is already salty.

5. Assemble your plates :
Spoon a few dollops of whipped feta onto each plate. Arrange six roasted carrots over the top, either neatly lined up or casually staggered. Drizzle with a little extra honey if desired, add a pinch of Espelette pepper, some fresh thyme leaves, and sprinkle with toasted pine nuts.