Roasted Rainbow Carrots with Whipped Feta, Local Honey & Pistachios



Recipe courtesy of Chef Jed Gidaly, Communal Kitchen in Nyack

It’s nice to add a new vegetable each year to the Thanksgiving table. “The roasted carrots and honey are sweet, and the feta adds a measure of salt; a beautiful taste combination,” says Jed Gidaly, owner/chef at Communal Kitchen. “It doesn’t hurt that the dish is so pretty either.” We agree!

Serves 8-10

Local, multi-colored carrots; 3 dozen of each color
1 Tbsp sugar
¼ tsp salt 
¼ tsp pepper
1 stick of butter, melted Preheat oven to 400°F. Peel carrots, mix with all ingredients, and place on a sheet tray. Bake for 10 minutes. Remove.

Whipped Feta
6 oz feta cheese 
2 oz cream cheese
2 oz heavy cream 
Juice and zest of two lemons 
4 oz olive oil
1 tsp cayenne pepper 
1 tsp white pepper 

Add all ingredients to a food processor and blend until smooth. Set aside. 

To finish dish
¼ cup chopped pistachios  
2 oz local honey
1 oz chopped fresh herbs 
2 oz canola oil
2 oz butter 

Roast carrots in canola oil using a heavy-bottomed skillet set over medium-high heat. Brown the carrots slightly, add butter and honey, and cook together to form a syrup (about 1 minute). Spread whipped feta onto a serving platter. Place carrots over feta, pour any remaining honey syrup over carrots. Garnish with chopped pistachios and fresh herbs.

Communal Kitchen
162 Main St, Nyack; 845.535.3133;

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