• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Confessions of a Grocery Addict logo
  • Home
  • Recipe Categories
  • About Me
  • Blog Writing Services
  • Subscribe!
  • The Food Justice Library
  • Latest Food & Grocery News
  • Contact
  • Privacy & Accessibility
  • Nav Social Menu

    Click to Share and Save

menu icon
go to homepage
  • Home
  • Recipe Categories
  • About Me
  • Blog Writing Services
  • Subscribe!
  • The Food Justice Library
  • Latest Food & Grocery News
  • Contact
  • Privacy & Accessibility
subscribe
search icon
Homepage link
  • Home
  • Recipe Categories
  • About Me
  • Blog Writing Services
  • Subscribe!
  • The Food Justice Library
  • Latest Food & Grocery News
  • Contact
  • Privacy & Accessibility
×

Home » Side Dish

Sumac Roasted Parsnips and Carrots with Whipped Feta, Pomegranate Molasses and Pistachios

Published: Dec 18, 2020 · Modified: Jan 26, 2021 by Ash, The Grocery Addict · This post may contain affiliate links ·

Jump to Recipe Print Recipe

This Mediterranean inspired side combines the sweetness of roasted carrots and parsnips with salty feta, crunchy pistachios and antioxidant packed sweet-tart pomegranate molasses. The colors are perfect for your holiday table, and the flavors pair fantastically well with my Marmite Mustard Lamb Roast.

45 degree angle hero shot of sumac roated parsnips and carrots on a bed of whipped feta and topped with pistachios and pomegranate molasses in a white oval serving platter with a silver serving spoon

I'm a sucker for almost every kind of roasted vegetable, but sweet roasted carrots and parsnips hold a special place in my heart. Ever since I was little, I could crush an entire plate of roasted carrots with very little effort. Pair roasted carrots and parsnips with tangy feta, sweet pomegranate molasses and crunchy pistachios? I'm officially weak in the knees.

Table of Contents

  • What is Sumac?
  • What is Pomegranate Molasses?
  • How to Make Whipped Feta
  • How to Perfectly Roast Carrots and Parsnips
  • How to Assemble this Delectable Side Dish
  • Frequently Asked Questions
    • Can I make this dish ahead of time?
    • What if I have leftover whipped feta?
  • Need more delicious vegetable side ideas? Check out these recipes:

What is Sumac?

While there are many varieties of the sumac plant, not all of them are the poisonous kind you might have heard of. Sumac the spice is made from drying the berries of a certain variety of the plant and grinding them into a fine powder. It is beautifully bright red and mouth-puckeringly tangy.

In this particular application, it is used as a seasoning to brighten up the natural sweetness of roasted carrots. If you do not have access to sumac powder, you can substitute lemon juice and zest instead, although it will not have quite the same flavor.

sumac powder, parsnips, carrots, pistachios, pomegranate molasses, feta, cream cheese and heavy whipping cream as mise en place for roasted carrots recipe

What is Pomegranate Molasses?

If you haven't yet tried the delicious syrup that is pomegranate molasses, now is the time to jump on the bandwagon. It is sweet and tart, tantalizingly viscous and an enticing deep red hue, making it a beautiful and tasty addition to any number of dishes.

While it has long been an important ingredient in Middle Eastern cuisines, pomegranate molasses has been gaining popularity in the states over the last several years. I was first introduced to the near magical substance as a result of my restaurant work, and have been obsessed with it since my first taste.

For this dish, it does a great job of pulling together the natural sweetness of the roasted carrots, the tartness of the sumac and the tangy whipped feta. If you are unable to find pomegranate molasses in the store, you can easily create your own using just pomegranate juice, sugar and a dash of lemon juice.

How to Make Whipped Feta

Once you make this delicious whipped feta, you'll be making it all the time! Not only is it super yummy with these roasted carrots, it's also delicious in omelettes and on sandwiches, wraps, and crudités platters.

Lucky for you, whipped feta is also quite easy to make. You will need a food processor, however. The processor blades are necessary to get the feta small enough to incorporate with the cream cheese. My attempt at using a hand mixer didn't yield anywhere near the same results!

ingredients for whipped feta in the base of a food processor
This was still chunky after trying the hand mixer - I placed it in the food processor and it turned out perfectly!

Simply add the feta and the softened cream cheese to the bowl of the processor. Mix until combined, then add the heavy cream and lemon juice and process until smooth and creamy. Taste and add kosher salt and pepper as needed.

Put into an airtight container and place in the refrigerator for at least an hour to firm up. Whipped feta can be made up to a week in advance.

How to Perfectly Roast Carrots and Parsnips

The best way to ensure that your vegetables roast evenly is to make sure that they are the same size. Wash and scrub your carrots and parsnips, peeling them if you wish. (I didn't, but that's totally up to you!)

Next, slice them into matchsticks that are roughly 1 centimeter square and roughly 4 inches long.

carrot and parsnip matchsticks on a parchment lined sheet pan tossed with olive oil, sumac, salt and pepper

Toss with olive oil, sumac, kosher salt and pepper. Spread the vegetables in a single layer on a parchment or Silpat lined baking tray and roast at 450F for about 10 minutes.

Remove from the oven and flip the matchsticks with a spatula. Return to the oven for another 10 or so minutes, until charred on the edges and fork tender.

How to Assemble this Delectable Side Dish

I personally served this side on a family style platter so everyone could help themselves. That said, you can certainly follow the same assembly steps to plate individual portions instead.

whipped feta in the base of an oval serving platter

Simply swipe the whipped feta on the bottom of your serving vessel. It's delicious, so don't be shy! If you're serving it on a serving platter, make a big pillowy cloud of it as your base.

Top with roasted carrot and parsnip matchsticks that you've tossed together for well-integrated color. Sprinkle with chopped pistachios and drizzle with pomegranate molasses. Voila!

hero shot of sumac roasted carrots and parsnips on a bed of whipped feta and topped with pistachios and pomegranate molasses

Isn't that pretty as can be? Now just wait till you eat it. YUM!

Frequently Asked Questions

Can I make this dish ahead of time?

If you're making this for company, or for a holiday or as part of your food prep day, there are definitely some things you can do to get this dish prepped for an easy assembly.

First up, you can absolutely cut your carrots and parsnips into batons ahead of time. If you are keeping them for longer than a few days, you can extend their shelf life by wrapping them in damp towels and then in foil.

Next, feel free to make the whipped feta up to a week in advance. Keep in in an airtight container in the fridge, like these ones. Just don't eat it all before it's time to serve your dish!

When it comes time to assemble this show stopping side dish, all you'll need to do is quickly toss the carrots with olive oil and spices on a sheet pan then stuff them in the oven. Everything else is a snap!

What if I have leftover whipped feta?

You lucky dog, you! Whipped feta is excellent as a dip for crudités or crackers - or both, if you need an adult style lunchable. Use it as a sandwich spread on a crusty baguette with roasted marinated bell peppers, eggplants and zucchini for an awesome lunch. Add it to your omelets with some fresh herbs for a take on traditional French breakfast. In fact, the whipped feta is delicious enough solo that I make it often, even without the roasted carrots and parsnips to accompany it.

Need more delicious vegetable side ideas? Check out these recipes:

  • Ratatouille-style Ratatouille
  • Harissa Maple Sweet Potato Tian
  • Roasted Delicata Squash Salad with Creamy Maple Vinaigrette
  • Roasted Brussels Sprouts with Bacon Jam

If you made these Sumac Roasted Carrots and Parsnips with Whipped Feta, Pomegranate Molasses and Pistachios, let me know how you liked them below! I'd love to hear how they went over.

If you need more recipes delivered straight to your inbox, sign up for my email newsletter. You can also follow me on Instagram, Pinterest or Facebook to see what I’m up to in the kitchen. Till next time, I hope you have a yummy week!

sumac roasted carrots and parsnips on a bed of whipped feta topped with chopped pistachios and a drizzle of pomegranate molasses in a white oval plate

Sumac Roasted Carrots and Parsnips with Whipped Feta, Pomegranate Molasses and Pistachios

Adapted from Southern Living. This delicious veggie side is colorful, sweet, tart, creamy and crunchy all at the same time! If you're looking for an easy addition to your dinner party, this is it. Pairs wonderfully with lamb, pork, chicken or turkey.
4.50 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine Fusion
Servings 8
Calories 277 kcal

Equipment

  • Food Processor
  • Sheet Pan
  • Parchment
  • Chef's Knife
  • Cutting Board

Ingredients
  

Whipped Feta

  • 8 oz Feta Crumbles
  • 4 oz Cream Cheese softened to room temperature
  • 3-4 tablespoon Heavy Cream as needed
  • 1-2 tablespoon Lemon Juice
  • Kosher Salt & Pepper to taste

Roasted Carrots and Parsnips

  • 1 lb Carrots
  • 1 lb Parsnips
  • 3 tablespoon Olive Oil
  • 1 tablespoon Sumac
  • Kosher Salt & Pepper to taste

For Assembly

  • ¼ C Pistachios
  • 3 tablespoon Pomegranate Molasses

Instructions
 

  • Add the feta and the softened cream cheese to the bowl of the processor. Mix until combined.
    Add the heavy cream and lemon juice and process until smooth and creamy. Taste and add kosher salt and pepper as needed.
    Put into an airtight container and place in the refrigerator for at least an hour to firm up.
  • Wash and scrub your carrots and parsnips, peeling them if you wish.
    Next, slice them into matchsticks that are roughly 1 centimeter square and roughly 4 inches long.
    Toss with olive oil, sumac, kosher salt and pepper. Spread the vegetables in a single layer on a parchment or Silpat lined baking tray and roast at 450F for about 10 minutes. 
    Remove from the oven and flip the matchsticks with a spatula. Return to the oven for another 10 or so minutes, until charred on the edges and fork tender.
  • Generously swipe the whipped feta on the bottom of your serving vessel.
    Top with roasted carrot and parsnip matchsticks that you've tossed together for well-integrated color.
    Sprinkle with chopped pistachios and drizzle with pomegranate molasses. Enjoy!

Notes

  • You can make the whipped feta ahead of time and keep it in a lidded container in the refrigerator for up to a week.
  • If you can't find pomegranate molasses, you can make your own by simmering pomegranate juice, sugar and lemon juice.
  • Feel free to use all carrots if you can't find parsnips.
  • Optional: you can peel your vegetables for a slightly more polished look. My family is pretty low key, so I left the skins on.

Nutrition

Calories: 277kcalCarbohydrates: 19gProtein: 7gFat: 20gSaturated Fat: 9gCholesterol: 49mgSodium: 409mgPotassium: 471mgFiber: 5gSugar: 7gVitamin A: 9881IUVitamin C: 14mgCalcium: 200mgIron: 1mg
Keyword Cheap, Easy, Fast, Gluten Free, Healthy, Sheet Pan, Special Occasion, Vegetarian
Tried this recipe?Let us know how it was!

More Side Dish

  • slice of homemade focaccia turned on its side to show the fluffy consistency.
    Easy Rosemary and Sea Salt Focaccia
  • kung pao brussels sprouts in white pasta bowl on brown wood table with a black etched linen and embellished chopsticks.
    Kung Pao Brussels Sprouts
  • mashed cauliflower in a grey pasta bowl drizzled with melted butter.
    Low Carb Mashed Cauliflower
  • finished potato fennel gratin in a fluted pie dish with red silicone oven mitts on the side.
    Potato and Caramelized Fennel Gratin with Parmesan Cheese

Reader Interactions

Let's taco 'bout it. Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Ash the addict chomping on an apple in the orchard

Hey y'all! My name is Ashley, and I'm the Grocery Addict. I'm here to share my best time saving tips, money saving tricks and store bought grocery hacks to make being the CFO (Chief Food Officer) of your family a little easier. All of my recipes are designed for real, busy people - like you! - who want to eat healthy, homemade food on a tight budget. I can't wait to see you in the kitchen!

If you're interested in getting help writing your blog, simply click on the link in the menu!

Feed My Addiction With A Tip

More about me →

Trending Recipes

  • flat lay square hero of a bowl of instant pot loaded baked potato soup.
    Instant Pot Loaded Baked Potato Soup
  • final shot of broccoli cheese chowder in grey pasta bowl with gold spoon.
    Broccoli Cheddar Soup
  • instant pot split pea and ham soup in a white pasta bowl on a grey dinner plate with a smoked gouda and ham sandwich on sourdough, a gold spoon, a tan waffle knit napkin and a sparkling water on a grey slate table.
    Instant Pot Split Pea and Ham Soup
  • overhead shot of white pasta bowl filled with instant pot veggie soup, a gold spoon and a mustard yellow and white linen napkin.
    Easy Instant Pot Vegetable Soup
  • closeup shot of a bowl of vegetarian tom kha soup.
    Vegetarian Tom Kha Soup With Coconut, Sweet Potato & Corn
  • beef and black bean chili in a white bowl with a blue rim topped with cheddar cheese, green onions and cilantro.
    Easy, Spicy Beef & Black Bean Chili
  • close up shot of clam chowder in a blue bowl with a plate of buttered toast.
    Mom's White Clam Chowder
  • Instant Pot Navy Bean Soup with tomatoes, kale and ham in a white soup bowl with a blue border and some buttered croissant toast on a navy and white dotted plate.
    Instant Pot Navy Bean Soup with Ham, Tomatoes and Kale

Recent Posts

  • peanut butter chocolate chip cookie cake decorated with peanut butter chocolate buttercream and various reese's candies.
    Chocolate Chip Peanut Butter Cookie Cake with Chocolate Peanut Butter Frosting
  • square hero shot of wild mushroom tartine sliced in half on a grey plate with a fork and knife.
    Easy Mushroom Tartine With Spreadable Goat Cheese
  • square hero shot of eggless raspberry white chocolate loaf pound cake on a cutting board with a silver knife.
    Raspberry & White Chocolate Loaf Cake (No Eggs!)
  • eggs in a carton with sad faces drawn on.
    21+ Egg Substitutes & Egg Replacements For Cooking, Baking, Breakfast, & More!

As Seen On...

Latest Food & Grocery News

Footer

ConvertKit Form

Footer

↑ back to top

About

  • Privacy & Accessibility Policies

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Brunch Pro on the Brunch Pro Theme