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  • Writer's pictureChloë's Kitchen

Hot honey roasted tri-color carrots over whipped feta with blood orange and toasted pistachios

This is one of my go to veggie side dish stars I love to make for clients for dinner parties! And it can easily be made dairy free by leaving out the whipped feta. But I would highly recommend you don't because it is delicious and perfect for a special occasion!

When Jenni Kayne reached out and asked me to share some veggie forward recipes for their spring shoot with their clean skin care brand, Oak Essentials, it felt natural to go with this one immediately because it is so delicious and such a show stopper.

This would be perfect for Easter to share with your family.


1lb tricolor carrots 

1 whole blood orange

Generous drizzle Hot honey

Drizzle of Olive oil 



Whipped feta: 

1 cup Feta 

2 tbsp Olive oil 

1/4 cup milk 

1 tbsp Honey 



Preheat your oven at 400F 


Wash and peel your tri-color carrots. Cut them in half if they are big. Or keep them whole if they are skinny.


Toss with olive oil, sprinkle with maldon sea salt and a few scrunches of black pepper and then drizzle with hot honey. 


Squeeze over your one half of the blood orange and slice the other half and arrange on top of the carrots.


Roast for 25 minutes, turning half way through. 


While your carrots are roasting, make your whipped feta in a blender. 


Add in your feta, drizzle of honey, 2 cloves garlic, olive oil and a dash of milk. Whip on high until smooth. 


Arrange your carrots over the whipped feta spread out on a serving platter with the blood orange slices. 


In a dry frying pan over a medium heat, toast your pistachios for 2 minutes, tossing frequently the whole time.

Now sprinkle them over the carrots and serve! 

Photos by Bliss Katherine


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