Mitmita Spiced Carrots with Whipped Feta
Carrots are a terrific foil for fiery Mitmita Spice. Their solid starchiness and inherent sweetness create immediate contrast for the peppery heat of this blend. For further contrast we put the carrots on a creamy bed of whipped feta, which helps keep Mitmita’s heat in check, and punctuated everything with bursts of fresh mint and pomegranate.
We chose carrots with the tops on because we love the look of them, but if they’re hard to come by use trimmed carrots. Look for ones that are relatively skinny or cut very thick carrots in half. With the high cooking temperature, keeping the carrots on the thinner side will allow them to cook through and get a beautifully browned exterior. Thicker may burn on the outside before they are cooked through. As for the pomegranate, wear gloves when you pull the seeds out of the flesh to minimize staining on your fingers. There will be many more seeds than you need for this recipe, so enjoy snacking on them! They’ll keep for about a week in your refrigerator, but in my house they don’t get the chance to go bad.
2 pounds of carrots with the tops on, tops trimmed
2 teaspoons honey
1 Tablespoon red wine vinegar
Zest from one large orange
2 teaspoons Mitmita Spice, plus more to taste
1 Tablespoon olive oil, divided
8 ounce block of feta cheese
1/4 cup plain Greek yogurt
2 Tablespoons Dried Parsley
1/4 cup fresh pomegranate seeds
1-2 teaspoons fresh mint, sliced into a chiffonade
1/4 cup sliced almonds
1. Preheat oven to 450°F.
2. Clean and trim carrots as necessary.
3. Combine honey, red wine vinegar, orange zest, Mitmita Spice, and 2 teaspoons olive oil. Pour over carrots and make sure they are evenly coated.
4. Arrange on a baking tray and put in the oven. Roast for 15 minutes, then flip them over and roast for 10-15 minutes more.
5. While carrots roast, make whipped feta. Crumble feta into the bowl of a standing mixer or food processor. Add Greek yogurt, remaining teaspoon of olive oil, and Dried Parsley. Whip until cheese is soft and fluffy. If you feel it needs to be more creamy, add a bit more yogurt, oil, or even a Tablespoon or two of milk or half & half.
6. Check doneness of carrots by poking the thickest part of a carrot with a knife. If it slides in easily, they are done. Remove them from heat and set aside.
7. Spoon whipped feta over a serving plate so there is an even bed of cheese for the carrots to lay on.
8. Arrange carrots on top of feta. Top with mint, almond slices, and pomegranate seeds.