Honey-roasted carrots in a light glaze, layered over a creamy feta–yogurt sauce. Bright with lemon zest and a drizzle of olive oil. Great for breakfast or a simple side.
Preheat the oven to 180°C (350°F).
Peel the carrots and cut them into pieces about 5 cm long.
Place the carrots in a baking dish or on a parchment-lined sheet pan. Add the olive oil, honey, salt, and pepper, and toss well to coat. Spread in a single layer so they roast evenly rather than steam.
Roast for 35–40 minutes, until tender with lightly caramelized edges, turning once halfway for even browning.
For the sauce, use a blender for the smoothest texture: add the feta and yogurt, then a little lemon zest and the juice of half a lemon. Blend until perfectly smooth. Alternatively, combine everything in a bowl and mash with a fork until soft and creamy. Taste and add a pinch of salt if needed.
To serve, spoon the whipped feta onto a plate and swirl it into a circle.
Top with the roasted carrots and, if you like, finish with a light drizzle of honey.
