I've been making the same couple of go-to, crowd pleasing vegetable side dishes the last few weeks, including Feta Corn, Honey Lemon Brussels Sprouts, and Honey Lemon Roasted Carrots with Goat Cheese. I wanted to try a few new recipes to get some other vegetable preparations in the regular rotation. This one sure is a winner. One of my sisters friends had brought over some fresh mint from her mom's garden, which was the perfect fit for this recipe!
Ingredients:
1 1/2 lbs carrots, peeled and ends trimmed
2 teaspoons coriander
1 teaspoon garlic powder
1 tablespoon olive oil
salt and pepper
Feta Yogurt Sauce:
4oz feta, crumbled
1/4 cup plain Greek yogurt
2 tablespoons milk
Vinaigrette:
1/4 red onion, diced
2 tablespoons fresh mint, chopped
2 tablespoons white wine vinegar
2 tablespoons olive oil
Preparation:
1. Preheat oven to 450 degrees. Line a cookie sheet with a baking mat.
2. Toss together carrots, coriander, garlic powder, olive oil, salt and pepper. Spread on a baking sheet.
3. Roast carrots, tossing once, until tender, about 20 minutes.
4. In a food processor, puree feta, yogurt, milk, and pepper.
5. In a separate small bowl, stir together red onion, mint, white wine vinegar, and olive oil. Let stand for about 10 minutes so red onion starts to pickle.
6. To serve, spread feta mixture on a platter. Top with warm carrots then vinaigrette.
Adapted from Country Living.
Ingredients:
1 1/2 lbs carrots, peeled and ends trimmed
2 teaspoons coriander
1 teaspoon garlic powder
1 tablespoon olive oil
salt and pepper
Feta Yogurt Sauce:
4oz feta, crumbled
1/4 cup plain Greek yogurt
2 tablespoons milk
Vinaigrette:
1/4 red onion, diced
2 tablespoons fresh mint, chopped
2 tablespoons white wine vinegar
2 tablespoons olive oil
Preparation:
1. Preheat oven to 450 degrees. Line a cookie sheet with a baking mat.
2. Toss together carrots, coriander, garlic powder, olive oil, salt and pepper. Spread on a baking sheet.
3. Roast carrots, tossing once, until tender, about 20 minutes.
4. In a food processor, puree feta, yogurt, milk, and pepper.
5. In a separate small bowl, stir together red onion, mint, white wine vinegar, and olive oil. Let stand for about 10 minutes so red onion starts to pickle.
6. To serve, spread feta mixture on a platter. Top with warm carrots then vinaigrette.
Adapted from Country Living.