Description
Crispy pistachio-crusted carrot skewers served with a creamy whipped feta and tangy cranberry drizzle. A perfect appetizer or side dish for entertaining.
Ingredients
Scale
- 1 lb carrots, peeled and cut into 2-inch pieces
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1/2 cup shelled pistachios, finely chopped
- 1/4 cup panko breadcrumbs
- 1 egg, beaten
- 8–10 wooden skewers, soaked in water for 30 minutes
- For the Whipped Feta:
- 6 oz feta cheese, crumbled
- 1/4 cup plain Greek yogurt
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 2 tbsp water (as needed for consistency)
- For the Cranberry Drizzle:
- 1/2 cup fresh or frozen cranberries
- 1/4 cup orange juice
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss carrot pieces with olive oil, salt, and pepper. Thread onto skewers, leaving some space between each piece.
- In a shallow bowl, combine chopped pistachios and panko. Place beaten egg in another bowl.
- Dip each carrot skewer first into the egg, then into the pistachio mixture, pressing gently to adhere. Place on prepared baking sheet.
- Bake for 20–25 minutes, until coating is golden and carrots are tender.
- While carrots bake, make the whipped feta: In a food processor, blend feta, yogurt, olive oil, lemon juice, garlic, and water until smooth and creamy. Season with pepper. Set aside.
- For the cranberry drizzle: In a small saucepan, combine cranberries, orange juice, honey, and balsamic vinegar. Bring to a simmer over medium heat, then reduce heat and cook until cranberries burst and sauce thickens, about 8–10 minutes. Season with salt. Let cool slightly.
- To serve, spread whipped feta on a platter, arrange carrot skewers on top, and drizzle with cranberry sauce. Garnish with additional pistachios if desired.
Notes
Soak wooden skewers in water for at least 30 minutes to prevent burning. For a vegan version, replace egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use vegan feta alternative. Leftover whipped feta can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 310
- Sugar: 13g
- Fat: 20g
- Carbohydrates: 24g
- Protein: 9g