Garlic Butter Roasted Carrots

with feta cream and pickled chillies

I love a roast dinner but have to admit the sides are usually my favourite. Cauliflower cheese, stuffing, Yorkshire puddings… give me them all!

These carrots are roasted in garlic butter, then sat on top of a garlicky feta cream (the garlic can be omitted here, but you will be judged). They’re then topped with lightly pickled chillies, more feta (because cheese at every step is a festive requirement), and some pistachios for crunch. A drizzle of honey at the end is also encouraged.

If carrots aren’t your favourite, this would be equally delicious with most roasted vegetables! Butternut squash, sweet potato, parsnips, or even broccoli – the list is endless. You could even mix and match a few for a colourful platter that’s perfect for sharing.

This dish pairs wonderfully with roasted proteins like chicken or turkey, but salmon would also be a great option. For a meat-free spread, it’s excellent alongside other veggie sides like roasted brussels sprouts, creamy mash, or some fresh, warm bread to scoop up that feta cream.

I can’t quite believe Christmas is next week! December (and this year) seems to have flown by. I have one more Christmassy recipe to share, so I’ll probably send out a newsletter early next week instead of the usual Friday, so keep an eye out!

Anyway, I hope everyone has a lovely pre-Christmas weekend planned! I’m going out for dinner with my family on Saturday evening, which I’m really looking forward to. Then, on Sunday, I’ve booked an early morning sauna and cold plunge session – a bit of calm before the festive madness begins.

Wishing you all a cozy, delicious, and festive weekend!