These Roasted Carrots with Whipped Joseph Heler Cheshire Cheese are the elegant side dish you need! They’re perfectly spiced and tender with a creamy, lemony Cheshire cheese dip.
This easy vegetable side dish is perfect for your Easter dinner table or a simple weeknight dinner. The flavours are bold and bright and will let the carrots take centre stage with our delicious creamy Cheshire Cheese! Carrots are the star of the dish, so make sure to use quality carrots! Opt for some nice carrots from your local farmer's market or organic carrots with the tops still on.
Ingredients
Drizzle of Olive oil
4 tbsp Spices: Zaatar adds great flavour to the carrots and complements the natural sweetness or use any of your favourites
800g Greek yogurt
Honey (adds a bit of sweetness to the carrots and Cheshire cheese dip)
500g Fresh carrots with tops on
Fresh thyme to garnish
Method
1. Make the whipped Cheshire Cheese: In a bowl or a food processor, combine the ingredients for the whipped Cheshire cheese. Blend until smooth. Transfer to an airtight container and refrigerate until ready to serve. Whipped Cheshire cheese can be made up to 3 days in advance.
2. Clean the carrots: Scrub the carrots of any dirt and debris and remove the tops. Rinse the carrots, then pat dry. Peel, if desired.
3. Roast the carrots: In a mixing bowl or tray, whisk together the olive oil, honey, za’atar, sumac, salt, and pepper. Toss the carrots well so they’re coated. Spread out on the prepared baking sheet and roast for 20-25 minutes, until fork-tender.
4. Serve: Spread the whipped Cheshire cheese onto a serving plate and top with the roasted carrots. Drizzle with more honey and sprinkle with Cheshire cheese and fresh thyme leaves.
