Go Back
–+ servings
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.
4.60 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Fusion
Servings 8
Calories 277 kcal

Equipment

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

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!