Serrano Coconut Roasted Carrots

Here’s What You’ll Need:

• 1 pound carrots, washed and cut into 1.5-inch slices
• 2 tablespoons olive oil
• 2 teaspoons honey
• 1 clove garlic, thinly sliced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1/4 cup unsalted butter, softened
• 1/4 cup Yellowbird Serrano Coconut Hot Sauce
• 4 ounces feta cheese, crumbled
• 1/4 cup Greek yogurt
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• Fresh parsley, for garnish
• Pomegranate seeds, for garnish

Roast the Carrots:

1. Preheat oven to 425°F.
2. Toss carrots with olive oil, honey, garlic, cinnamon, and smoked paprika until evenly coated.
3. Spread the carrots on a parchment-lined baking sheet in a single layer.
4. Roast for 20–25 minutes, or until tender and slightly caramelized.

Make the Serrano Coconut Butter:

1. In a small bowl, mix softened butter with Yellowbird Serrano Coconut Hot Sauce until well combined. Set aside.

Whip the Feta:

1. In a food processor or blender, combine feta cheese, Greek yogurt, lemon juice, and salt. Blend until smooth and creamy.

Assemble:

1. Spread the whipped feta on a serving plate or tray.
2. Arrange the roasted carrots on top and dollop with serrano coconut butter.
3. Finish with fresh parsley, pomegranate seeds, or both, for a festive pop of flavor and color.
4. Don’t forget an extra drizzle of Serrano Coconut Hot Sauce!