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Citrus Spice Roasted Carrots and Pickled Radishes with Whipped Feta

Fresh from the garden

By: Pam Smith, RDN

When I received my vegetable box from The Chef's Garden and saw the beautiful carrots and radishes inside, I knew I had to share one of my favorite recipes with you -- Citrus Spice Roasted Carrots and Pickled Radishes with Whipped Feta. There's just something about these farm-fresh veggies in creamy whipped feta! Tune in to this The Pam Smith Flavor Show episode with Farmer Lee Jones to see this recipe come to life.

Want to get the flavors that make this meal magical? They’re all available at!

Citrus Spice Roasted Carrots and Picked Radishes with Whipped Feta

Makes 4-6 servings


  • 1 pound carrots (with tops if possible), scrubbed

  • 2 teaspoons extra virgin olive oil

  • 2 teaspoons P.S. Flavor!™ Citrus Spice

  • Whipped Feta, recipe follows

  • Pickled Radishes, recipe follows

  • Pistachios

  • Optional garnishes: edible flowers and microgreens


  1. Preheat oven with large rimmed baking sheet pan to 425º F.

  2. In a large bowl, toss the carrots with olive oil and Citrus Spice. Carefully spread evenly on hot sheet pan and roast, turning once, until the carrots are just tender and browned in spots.

  3. To serve, do a swoosh of Whipped Feta on your serving plate.

  4. Cut roasted carrots in half lengthwise and lay them in a criss-cross on the Whipped Feta.  

  5. Top with Pickled Radishes and pistachios, and garnish with edible flowers and microgreens.

Whipped Feta


  • 12 ounces feta, crumbled

  • 4 ounces goat cheese or cream cheese, at room temperature

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons freshly squeezed lemon juice

  • 1 teaspoon P.S. Flavor!™ Citrus Spice or Kosher salt and freshly ground black pepper, to taste


  1. Place the feta and goat cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add the olive oil, lemon juice, and seasoning, and process until creamy.

Pickled Radishes


  • 2 bunches radish (approx. 12-14)

  • 1/4 cup red wine vinegar

  • 4 teaspoons sugar in the raw

  • 1/2 teaspoon P.S. Flavor!™ Creole Kitchen or Kosher salt


  1. Slice radishes into thin rounds either using a mandolin or sharp knife.

  2. Combine sliced radishes with red wine vinegar, raw sugar, and seasoning. Mix well and set aside, stirring occasionally. 30 minutes to 2 hours is enough to lightly pickle them, but if you’re after a lovely fluorescent pink color, keep in liquid overnight in refrigerator.

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