Directions

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1. Preheat the oven to 425°F. Place the prepared carrots on a baking sheet.
2. Drizzle with avocado oil and season generously with salt, black pepper, garlic powder, chili powder, smoked paprika, and cumin. Drizzle with hot honey and toss to evenly coat.
3. Roast for 30–45 minutes, depending on the size of the carrots, until tender but still slightly firm.
4. While the carrots roast, prepare the whipped feta (recipe below).
5. To assemble, spread the whipped feta onto a serving platter. Top with the roasted carrots, drizzle with additional hot honey, and garnish with chopped pistachios, fresh dill, parsley, and thyme sprigs. Serve and enjoy.

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1. Combine the honey and crushed red pepper flakes in a saucepan. Heat over medium-low until it just begins to simmer. Remove from heat, stir in the apple cider vinegar, and let cool to room temperature. Store in a glass jar.

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1. Add all ingredients to a food processor and blend until smooth and creamy. Adjust olive oil as needed for desired consistency.