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Thursday 29 October 2026 03:35:38 GMT

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Roasted Carrots with Green Goddess Feta Dip 🥕🌱 Save this one now for the holidays! The green goddess dip can be customized with just about any herbs – just use one or two of your favorites, or use a little bit of everything like we do. And yes, the dip really is that vibrant IRL! Search ‘crowded kitchen green goddess carrots’ online or head straight to: https://www.crowdedkitchen.com/roasted-carrots-with-green-goddess-feta-dip/ Carrots 1 ½ lbs carrots halved lengthwise 3 tablespoons olive oil ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon cumin ½ teaspoon smoked or regular paprika 1 teaspoon kosher salt ¼ teaspoon black pepper Green goddess: 10 oz feta cheese ½ cup plain Greek yogurt 2 garlic cloves 1 tablespoon freshly squeezed lemon juice (about ½ lemon) 1 teaspoon lemon zest 2 cups total fresh herbs (we used ½ c parsley, ½ c dill, ½ c basil & ¼ c each mint and chives) 2 tablespoons olive oil ½ teaspoon kosher salt ¼ teaspoon pepper Preheat the oven to 400˚F and line a large sheet pan with parchment paper. Wash and peel the carrots, then halve them lengthwise. To a large mixing bowl, add the carrots and toss with the olive oil, salt, pepper, cumin, onion powder, garlic powder and paprika until evenly coated. Spread them out on the prepared sheet pan. Roast for about 35 minutes, flipping every 10 to 12 minutes, until fork tender with crispy edges. Start checking around the 25 minute mark, since the time may be shorter or longer depending on the size of your carrots. If the bottoms start to brown too quickly, cover the bottom third of the pan with aluminum foil. Meanwhile, to a blender or food processor, add the feta (broken into pieces), yogurt, garlic, lemon juice and zest, herbs, olive oil, salt and pepper. Blend until smooth and bright green, scraping down the sides once or twice. If it's too thick to blend easily, add a splash more olive oil or a spoonful of yogurt. Taste and add more lemon or salt if you'd like. Spread the green goddess over a large platter, then pile the warm roasted carrots on top. Garnish with more crumbled feta, pomegranate seeds and parsley, and serve right away.

Roasted Carrots with Green Goddess Feta Dip 🥕🌱 Save this one now for the holidays! The green goddess dip can be customized with just about any herbs – just use one or two of your favorites, or use a little bit of everything like we do. And yes, the dip really is that vibrant IRL! Search ‘crowded kitchen green goddess carrots’ online or head straight to: https://www.crowdedkitchen.com/roasted-carrots-with-green-goddess-feta-dip/ Carrots 1 ½ lbs carrots halved lengthwise 3 tablespoons olive oil ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon cumin ½ teaspoon smoked or regular paprika 1 teaspoon kosher salt ¼ teaspoon black pepper Green goddess: 10 oz feta cheese ½ cup plain Greek yogurt 2 garlic cloves 1 tablespoon freshly squeezed lemon juice (about ½ lemon) 1 teaspoon lemon zest 2 cups total fresh herbs (we used ½ c parsley, ½ c dill, ½ c basil & ¼ c each mint and chives) 2 tablespoons olive oil ½ teaspoon kosher salt ¼ teaspoon pepper Preheat the oven to 400˚F and line a large sheet pan with parchment paper. Wash and peel the carrots, then halve them lengthwise. To a large mixing bowl, add the carrots and toss with the olive oil, salt, pepper, cumin, onion powder, garlic powder and paprika until evenly coated. Spread them out on the prepared sheet pan. Roast for about 35 minutes, flipping every 10 to 12 minutes, until fork tender with crispy edges. Start checking around the 25 minute mark, since the time may be shorter or longer depending on the size of your carrots. If the bottoms start to brown too quickly, cover the bottom third of the pan with aluminum foil. Meanwhile, to a blender or food processor, add the feta (broken into pieces), yogurt, garlic, lemon juice and zest, herbs, olive oil, salt and pepper. Blend until smooth and bright green, scraping down the sides once or twice. If it's too thick to blend easily, add a splash more olive oil or a spoonful of yogurt. Taste and add more lemon or salt if you'd like. Spread the green goddess over a large platter, then pile the warm roasted carrots on top. Garnish with more crumbled feta, pomegranate seeds and parsley, and serve right away.

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