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Biryani-Spiced Roasted Carrots with Whipped Feta

Sweet roasted carrots meet the deep, aromatic warmth of biryani spice in this vibrant side dish. Paired with a creamy whipped feta base and finished with herbs and citrus, this recipe turns simple vegetables into a restaurant-worthy plate. Unexpected, balanced, and incredibly versatile.

  • Category Side Dish | Vegetarian | Elegant

  • Servings 4

  • Prep Time 10 minutes

  • Cook Time 30 Minutes

Ingredients

Roasted Carrots

  • 1½ lb carrots, peeled and halved lengthwise
  • 2 tbsp olive oil
  • 1½ tsp Biryani spice blend
  • ½ tsp salt
  • ¼ tsp black pepper

Whipped Feta

  • ¾ cup feta cheese
  • ½ cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil

To Finish

  • Fresh cilantro or parsley, chopped
  • Lemon zest (optional)
  • Chili oil or olive oil drizzle

Instructions

Roast the Carrots

Preheat oven to 425°F (220°C).
Toss carrots with olive oil, biryani spice, salt, and pepper.
Arrange cut-side down on a baking sheet and roast 25–30 minutes, until caramelized and tender.

Make the Whipped Feta

In a food processor, blend feta, yogurt, lemon juice, and olive oil until smooth and airy.

Assemble

Spread whipped feta onto a serving plate.
Top with warm roasted carrots, letting them sit naturally (not stacked).

Finish & Serve

Garnish with herbs, lemon zest, and a light drizzle of oil or chili oil.

Serving Suggestions

  • Serve alongside grilled chicken, lamb, or fish
  • Add toasted pistachios for crunch
  • Works beautifully warm or room temperature