Chili Roasted Carrots
with Whipped Feta and Pistachios
a dinner recipe
I was born in Kingston Jamaica but grew up just east of Toronto, referred from this point on as The Six (paying homage to the once one-and-only area code of the city 416). My whole life I have spent in this city. My father drove the subway for 35 years and out of all my parents friends and family we were the only ones who didn’t live in Toronto. Dated boys, had best friends, went to University, night clubs shopping, eating, concerts all in this city. So it’s been quite a love affair. And all these years, I feel like it’s always been me somehow going west, from east of The Six.
Now I have lots of passions. My family. Cooking. Music. Books. Movies. Basketball. Laughter. All of which were birthed out of what I would consider a lonely childhood, but happy nonetheless. No tears to shed. Certainly possible to have both as I did. But that’s a story for another day.
I started this cooking as an escape during my maternity leave and later during the many lockdowns. As I documented my adventures in the kitchen on Instagram, it began to turn into so much more. A community. A creative outlet. Source of inspiration. Friendships. A new passion. And down the rabbit hole I go.
This dish was one of my family's absolute favourite this past Thanksgiving. It's so simple yet looks so beautiful when plated when plated it's sure to impress your dinner guests this holiday season.
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 20 M
TOTAL | 40 M
- Place sliced carrots onto a baking sheet lined with parchment paper. Toss in avocado oil, drizzle with honey and sprinkle Chile powder. Roast in oven at 425 for about 30 minutes until edges are golden.
- Meanwhile make whipped feta by combining ingredients in a bowl and whisk by hand or more easily in a food processor.
- Pour whipped feta onto bottom of plate. Place carrots on top and drizzle juices from the pan over carrots. Sprinkle a little more Chile powder and pistachios. Garnish with parsley. Serve immediately.
You can make the whipped feta by hand but it makes for a more chunky consistency. A food processor will give you a smoother consistency. Both are delicious It's truly a matter of taste or what you may have on hand.
Powdered dried guajillo chiles have layered flavor notes that add complexity to dishes without overpowering them. This chile's powder is sweet and fruity with a mild heat. Used frequently with ancho and pasilla chiles in Mexican cooking.
TRY ME - SAMPLE$0.75
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$14
Himalayan salt has a strong, salty flavor and a slight mineral aroma. This version is fine grain and ready to use in cooking or as a table salt replacement.
TRY ME - SAMPLE$0.75
4 oz - JAR$3
4 oz - REFILL$2
16 oz - REFILL$7