Molässa Whipped Feta Carrots

Ingredients

• 2 lb carrots

• 2 tbsp olive oil

• ½ tsp kosher salt

• ½ tsp black pepper

• 1–2 tsp red pepper flakes (optional)

• 6 oz feta

• ½ cup thick Greek yogurt

• 2 tbsp Molässa

• 1 tbsp lemon juice (and ½ tsp zest)

• 1 small garlic clove

Preparation

1. Preheat oven to 425°F.

2. On a sheet pan, toss carrots, scrubbed & halved lengthwise with olive oil, kosher salt, black pepper, and red pepper flakes (optional) until evenly coated. Spread in a single layer, cut-side down, with space between them so they roast rather than steam.

3. Roast 25–30 minutes, flipping once halfway through, until deeply caramelized on the cut side.

4. While the carrots roast, combine feta, thick Greek yogurt, Molässa, lemon juice, lemon zest, and garlic clove in a food processor. Blend until smooth and fluffy. Taste and adjust lemon or salt.

5. Spread the whipped feta across a platter. Pile the warm carrots on top, drizzle with Molässa, add chopped fresh parsley, and a pinch of flaky salt. Serve right away.