Roasted Carrots with Whipped feta

This side dish is finished off with roasted garlic, toasted pine nuts, fresh Italian parsley, and a drizzle of olive oil. If you’re a garlic freak, then this is the dish for you. Details below on this recipe

INGREDIENTS
Organic colored carrots
8 oz of feta cheese
1/4 cup heavy whipping cream
1/2 tsp salt
1/2 tbsp olive oil
10 cloves raw garlic
3 tbsp toasted pine nuts
Italian parsley to garnish

DIRECTIONS
-In a food processor or blender, whip together the feta, heavy cream, salt, and 5 cloves garlic. Gradually mix in 1/2 tsbp of olive oil until it reaches a sauce consistency.
-Peel the skin off of the carrots and add to a baking tray, along with the other 5 garlic cloves (or more garlic if you’d like). Drizzle with olive oil, salt, pepper. Bake in the oven at 400 degrees for 45 minutes or until carrots are soft.
-Toast the pine nuts in a skillet on low heat for about 5-7 minutes.
-Assemble the dish: spread the sauce on the plate (you will most likely have left over sauce), add the carrots and garlic. Add the pine nuts on top, drizzle a little olive oil, and garnish with fresh Italian parsley.

Enjoy!