Spiced Roasted Carrots with Lemony Whipped Feta

subheading: For the Carrots:

1 Pound Carrots I recommend using baby carrots. If you want to use whole carrots, use 6 to 8. You don't need to peel them, but you can cut them in half, if desired.

3 Tablespoons Olive Oil

2 Tablespoons Honey

½ Teaspoon Aleppo Pepper

1 Teaspoon Cumin

½ Teaspoon Paprika

½ Teaspoon Cinnamon

Sea Salt to taste

Ground Black Pepper to taste

subheading: For the Whipped Feta:

8 Ounces Feta Cheese crumbled

1 Cup Greek Yogurt

1 Lemon juiced - this is about 3 tablespoons

3 Tablespoons Olive Oil

2 Cloves Garlic

subheading: For Garnishing:

1 Tablespoon Fresh Parsley chopped - optional

½ Teaspoon Aleppo Pepper optional

1 Drizzle Olive Oil optional

1 Tablespoon Pomegranate Arils optional

Directions at kalejunkie.com

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