Name: Whipped Goat's Cheese + Carrots
Yield: 4 servings
Cuisine: American
Ingredients: 800 g Carrots with leafy tops; 4 tbsp Olive Oil; 200 g Greek Yogurt; 80 g Walnuts; 4 tbsp Honey; 1 tbsp Aleppo pepper (or red pepper flakes); 8 oz Goat cheese

Instructions

1.

Chop off the leafy tops off the carrots and set half aside for garnish. Cut all carrots in half vertically. Any thick carrots halves can be cut again vertically.
2.

Cover a large baking tray with aluminum foil and place cut carrots on the tray. Drizzle the carrots with about 1 1/2 tbsp of olive oil and mix until they are all coated. Season with salt and mix until they are evenly seasoned.
3.

Preheat oven to 400°F. Remove the oiled and salted carrots off of the baking tray and set them aside. Place the empty baking tray with the aluminum into the oven while its preheating.
4.

After preheating the empty baking tray, take out the tray and place the carrots on the tray and season with .5 Tbsp of Aleppo pepper. If they are sizzling you did it right. Place the carrots back into the oven. Cook carrots for 45 min, tossing every 15 min.

Note: By the end of the 45 min, they should be soft and lightly charred.
5.

Combine 2 tbsp of honey, the walnuts, and about 2 tsp of water in a bowl.

Note: The water helps avoid the honey from completely burning when cooking.
6.

Line another baking tray with aluminum foil and bake the walnut mix at 400°F for about 12 min. They should be slightly burnt and golden.

Note: Watch them carefully as they could easily burn.
7.

In a bowl, mix the Greek yogurt and goat cheese until combined and season to taste with salt
8.

Take the carrot tops you had set aside earlier and roughly chop them.
9.

To serve, layer the goat cheese mix on a plate or dish. Next place the cooked carrots on top of the goat cheese mix as well as the caramelized walnuts. Drizzle the remaining honey and sprinkle on the remaining Aleppo pepper and the chopped carrot tops. Finish with a drizzle of olive oil.