Piquillo Roasted Carrots on Whipped Feta

1. Preheat the oven to 400 degrees.
2. In a bowl combine Piquillo & Almond tapenade, balsamic vinegar, maple syrup, olive oil, garlic powder, salt and pepper. 
3. Coat the carrots with the prepared sauce and place on a baking sheet lined with parchment paper. Losely cover with an additional sheet of parchment paper.
4. Cook in the oven for 10 minutes, then uncover and continue roasting between 15-20 minutes.
   
5. While the carrots are cooking, prepare the whipped feta by adding all the ingredients to a food processor and pulse until smooth.

To serve: On a large plate, spread the whipped feta, sprinkle a few chili flakes and a drizzle of honey. Then add the carrots, garnishing with toasted almonds and more tapenade, if desired.