CHILI-MAPLE ROASTED CARROTS WITH PISTACHIO-FETA-CARROT TOP CRUMBLE & WHIPPED COTTAGE CHEESE

1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper and set aside. 
2. Add the carrots to the sheet pan and drizzle with the oil and maple syrup. Add the salt and chili powder and toss to coat.
3. Top with the oregano and place in the oven for 30 minutes, tossing halfway. 
4. While the carrots roast, make the crumble and the whipped cottage cheese. Add the carrot greens to a cutting board and finely chop, then add the pistachios and continue to chop, then add the feta and finely chop, combining the ingredients as you go. Add the lemon zest, salt and pepper and toss together. Finish with the olive oil drizzle and then toss once more. Set aside.
5. Make the whipped cottage cheese. Add the cottage cheese and scallions to a food processor or blender and blend until smooth. Season with salt and pepper to taste. 
6. Spread the cottage cheese on the plate, then top with the carrots and then the crumble. Drizzle with maple syrup, if using, and serve.