Roasted Honey Garlic Carrots with Feta

Roasted Honey Garlic Carrots with Feta

A delightful blend of sweet and savory roasted carrots coated in honey and garlic, topped with feta cheese for a creamy finish.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Side Dish

Cuisine: American, Mediterranean

Calories: 180

Ingredients Method Notes

Ingredients

Main Ingredients

2 pounds carrots, peeled and cut into 2–3 inch sticks Baby carrots work too; halve lengthwise if large.
3 tablespoons olive oil Swap for avocado oil to boost smoke point.
2 tablespoons honey Maple syrup makes a lovely vegan swap.
3 cloves garlic, thinly sliced Use roasted garlic for a milder, sweeter note.
1 teaspoon kosher salt, plus extra to taste Reduce for low-sodium diets.
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme Or 1 tablespoon fresh thyme leaves; rosemary is a delicious substitute.
1/4 cup crumbled feta Goat cheese works if you want tang and creaminess with a softer texture.
2 tablespoons chopped fresh parsley or dill for garnish Dill pairs beautifully with a lighter, fresher profile.
Optional squeeze of lemon For brightness.

Method

Preparation

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment or a reusable silpat.
Toss the carrots in a large bowl with olive oil, honey, sliced garlic, thyme, salt, and black pepper until every piece is evenly coated.

Roasting

Spread the carrots in a single layer on the prepared baking sheet, allowing space between pieces to avoid steaming.
Roast for 18–22 minutes, turning once halfway through, until golden and tender. For larger carrots, roast up to 30 minutes.
In the last 2 minutes of roasting, sprinkle crumbled feta on top and return to the oven to warm the cheese.
Remove from the oven and garnish with fresh parsley or dill and a squeeze of lemon if desired.
Serve immediately while warm and fresh.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or in a skillet with olive oil. Can freeze for up to 3 months.