Roasted Parsnips & Carrots With Oranges & Whipped Feta
Deeply caramelized parsnips and carrots roasted with onions and oranges, finished with pomegranate molasses, dates, and garlic, served over whipped feta. A winter-forward, vegetable-led dish that works beautifully as a side or as part of a grazing spread.
Ingredients
Roasted Parsnips, Carrots & Oranges
- 1 Lbs Parsnips Peeled And Cut Into Long Sticks
- 1.5 Lbs Carrots Peeled And Cut Into Long Sticks
- 1 Large Yellow Onion Sliced
- 1 Oranges Cut Into Slices And Quarters
- Extra-Virgin Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
To Finish The Pan
- 2–3 Tbsp Pomegranate Molasses
- 1/3 Cup Dates Chopped
Whipped Feta
- 8 Oz Feta Cheese Crumbled
- 1/2 Cup Plain Greek Yogurt
- Extra-Virgin Olive Oil To Taste
- Freshly Ground Black Pepper To Taste
To Finish
- Flaky Sea Salt To Finish
- Freshly Ground Black Pepper To Finish
Instructions
- Preheat The Oven: Preheat the oven to 425°F.
- Build The Sheet Pan: Drizzle a large sheet pan generously with extra-virgin olive oil. Add parsnips, carrots, onion, orange slices and quarters. Drizzle again with olive oil, season well with kosher salt and freshly ground black pepper, and toss on the pan to coat evenly.
- Roast And Caramelize: Spread into a loose, even layer. Roast for about 45 minutes, tossing every 15 minutes, until the vegetables are tender and deeply golden and the oranges have begun to collapse and caramelize.
- Finish The Pan: Drizzle pomegranate molasses over the vegetables and scatter chopped dates and minced garlic. Toss gently and return to the oven for 15 minutes, until everything is sticky, glossy, and deeply caramelized.
- Whip The Feta: Blend feta, Greek yogurt, a drizzle of olive oil, and black pepper in a food processor until smooth and airy.
- Assemble And Finish: Spread whipped feta onto a serving platter. Spoon the hot roasted vegetables and citrus over the top, including caramelized pan juices. Finish with flaky sea salt and freshly ground black pepper.
Notes
Parsnips and citrus are both at their peak in winter, making this a naturally seasonal dish that relies on what the colder months offer best.
Dairy-free option: Replace the whipped feta with a white bean purée blended with olive oil, lemon, and garlic. This option works especially well for mixed-diet gatherings where the dish will be shared.
Serving: Serve warm or at room temperature as a side dish or as part of a winter grazing spread. If you’re building a winter board, this pairs beautifully with olives, pickled vegetables, and another contrasting cheese.