CHANHASSEN, Minn — Arboretum Culinary Chef Beth Fisher cooked up a side dish for the KARE 11 Saturday Holiday cooking show with Bobby Jensen.

The two made "Maple Roasted Carrots With Whipped Feta," using ingredients freshly-grown at the Arboretum.

Maple Roasted Carrots & Peas on Herb Feta

Recipe by Chef Beth Fisher

Maple Roasted Carrot

1 t Kosher salt

½ t black pepper, ground

1 ½ C frozen peas, rinsed

Preheat the oven to 400˚F. Line a baking pan with parchment paper. Cut carrots into 2” sticks and combine in a bowl with olive oil, maple syrup, salt, and pepper, and toss well to coat carrots.

Pour seasoned carrots onto the prepared pan and place in the oven on the top rack. Bake for 20 minutes.

Herb Whipped Feta

Combine feta, sour cream, garlic, basil, and a drizzle of olive oil

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