Mediterranean Pistachio Feta Roasted Carrot Tapas Board
This board is built for easy entertaining. It brings together sweet roasted carrots, salty feta, buttery pistachios and a few bright Mediterranean touches that make everything taste a little more interesting. The flavors are simple, but when you arrange them on a board with toasted bread and a few small sides, you end up with something that feels special without being complicated. The carrots roast until they’re tender and caramelized, the feta adds creaminess, the pistachios give crunch and the herbs keep everything fresh. You can serve this as an appetizer, a light meal or a centerpiece for a small gathering. Most of the work is hands-off, and you can prepare everything while your guests are on their way.
Total Time: 40 minutes
Servings: 4–6 as a small tapas spread
Ingredients
Roasted Carrots:
1 kg carrots, peeled and cut into thick sticks
3 tablespoons olive oil
1 tablespoon honey
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt and black pepper to taste
Toppings and Board Components:
¾ cup crumbled feta
½ cup roasted pistachios, roughly chopped
¼ cup fresh parsley, chopped
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons olive oil
1 cup hummus
1 cup tzatziki
Toasted baguette slices or pita
A handful of cherry tomatoes or olives (optional)
Instructions
Preheat your oven to 220°C and line a large baking tray with parchment.
Toss the carrots with olive oil, honey, cumin, smoked paprika, salt and pepper.
Spread the carrots in a single layer so they roast instead of steam.
Roast for 25–30 minutes, turning once, until the edges caramelize.
Remove from the oven and let the carrots cool slightly.
In a small bowl, combine lemon juice, lemon zest and olive oil.
Drizzle this mix over the warm carrots.
Scatter the crumbled feta over the top.
Sprinkle the pistachios and parsley.
Arrange the carrots on a board with hummus, tzatziki, bread and any extras.
Tips
Use medium carrots so they roast evenly and don’t dry out.
If the carrots look pale halfway through roasting, increase the heat slightly to encourage browning.
Cut the carrots uniformly so they finish at the same time.
Honey helps with caramelization, but you can warm it slightly so it mixes more easily.
Roasting the carrots on parchment prevents sticking and makes cleanup simple.
Add the feta after the carrots come out of the oven so it softens without melting.
Toast the pistachios for a minute or two in a dry pan to bring out their flavor.
Don’t skip the lemon zest; it brightens the dish more than juice alone.
Build the board with contrasting textures—creamy dips, crunchy nuts and soft carrots.
Keep bread slices warm in a low oven so everything stays inviting when served.
Variations
Swap feta for goat cheese if you want something creamier.
Add roasted chickpeas for extra crunch and protein.
Use rainbow carrots for a more colorful presentation.
Replace pistachios with walnuts if you prefer a deeper nut flavor.
Add a drizzle of pomegranate molasses for a sweet-tangy finish.
Mix in fresh mint instead of parsley for a cooler, sharper note.
Use harissa instead of smoked paprika for heat.
Add roasted red peppers to the board to round out the flavors.
Serve with grilled halloumi instead of feta for something bolder.
Replace the honey with date syrup for a richer sweetness.
Q&A
Can I roast the carrots in advance?
Yes, roast them earlier in the day and warm them slightly before assembling.
Can I use baby carrots?
You can, but they often release more moisture, so roast them longer.
Is there a vegan option?
Skip the feta or replace it with a plant-based alternative.
Can I use raw pistachios?
Roasted pistachios have more flavor, but raw ones work fine.
How do I keep the board from drying out?
Add the dressing right before serving and cover the board if it sits too long.
What else can I add to the board?
Olives, cucumber slices, roasted peppers or a small bowl of labneh work well.
Can I add protein?
Grilled chicken, lamb skewers or shrimp make it more filling.
Is it okay to serve this cold?
Yes, but it tastes best when the carrots are warm and the feta softens a bit.
What bread works best?
Toasted baguette, pita chips or warm flatbread.
Can I double the recipe?
Absolutely. Just use two trays so the carrots roast evenly.
Nutrition
(per serving, estimated)
Calories: 320
Fat: 20g
Carbohydrates: 28g
Fiber: 5g
Protein: 7g
Sodium: 430mg
Conclusion
This Mediterranean Pistachio Feta Roasted Carrot Tapas Board is a mix of warm, cool and crunchy elements that come together in a way that feels relaxed but still impressive. The carrots bring natural sweetness. The feta gives a salty contrast, and the pistachios add texture. The lemon cuts through the richness and keeps everything bright. With hummus, tzatziki and warm bread rounding out the board, you get a spread that’s easy to share and simple to prepare. It works for casual nights, small gatherings or anytime you want something flavorful without putting in too much effort. If you want ideas for more tapas-style boards, just let me know.