Description
Sweet and caramelized roasted carrots tossed with honey, then finished with salty feta, fresh dill, and optional lemon zest for a bright and flavorful side dish.
Ingredients
- 1 lb (450 g) carrots, peeled and cut into sticks or left whole if small
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/3 cup (50 g) crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the carrots on the prepared baking sheet. Drizzle with olive oil and honey, then sprinkle with salt, black pepper, and garlic powder.
- Toss well until the carrots are evenly coated.
- Spread the carrots in a single layer and roast for 25–30 minutes, turning halfway through, until tender and slightly caramelized.
- Remove from the oven and let cool for 2–3 minutes.
- Sprinkle with crumbled feta cheese and chopped fresh dill. Add lemon zest if desired, then serve warm.
Notes
- Use baby carrots if preferred, adjusting roasting time as needed.
- For a different herbal flavor, swap dill with fresh parsley or mint.
- Add a pinch of chili flakes for a little heat.
- Goat cheese can be used instead of feta for a creamier finish.
- Top with roasted walnuts or almonds for extra crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F (175°C) oven for about 10 minutes for the best texture.
- Do not overcrowd the baking sheet so the carrots roast instead of steam.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 11 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
