Honey Roasted Carrots & Beets
Serves 420 mins prep40 mins cook
Delicious honey roasted carrots and beets topped with a feta-herb-pistachio crumble, served over a spiced ricotta-yogurt spread. A perfect healthy side dish that combines vibrant veggies with fresh herbs and creamy textures.
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What you need
Instructions
1: Preheat the oven to 400°F. 2: Add the beets and carrots to a sheet pan on separate sides, drizzle with olive oil, and season with salt and pepper. 3: Place in the oven for 25 minutes, tossing halfway. 4: While the veggies bake, make the crumble by mixing dill, mint, feta, pistachios, lemon zest, salt, and pepper in a small bowl. 5: Remove the veggies from the oven, drizzle with honey, and toss each separately. Place them back in the oven for 15 minutes. 6: While the veggies finish, make the spread by mixing ricotta, yogurt, cumin, salt, pepper, lemon juice, and honey in a small bowl until smooth. 7: To serve, spread the ricotta-yogurt on a plate, top with the veggies, then the crumble, and finish with a drizzle of olive oil and honey if desired.View original recipe