Description
This vibrant and flavorful recipe for Roasted Carrots with Hot Honey, Pistachios, and Feta combines tender, caramelized carrots with the sweet heat of hot honey and the crunch of pistachios, all balanced by tangy feta cheese and fresh herbs. An easy, elegant side dish perfect for any meal.
Ingredients
Carrots
- 2 pounds carrots, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder (optional)
- Kosher salt and black pepper, to taste
Crumbles and Garnish
- 1 tablespoon hot honey, for drizzling
- 1/4 cup finely chopped pistachios
- 1/4 cup crumbled feta cheese
- 1 1/2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped dill
- Kosher salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper or aluminum foil to make cleanup easier and set it aside.
- Prepare Carrots: Trim the tops off the carrots and slice them diagonally into 1/2-inch thick slices. Aim for uniform size to ensure even cooking.
- Season Carrots: Spread the sliced carrots evenly on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder if using. Toss to coat well, then season with kosher salt and black pepper to taste.
- Roast Carrots: Place the baking sheet in the preheated oven and roast the carrots for 20 to 30 minutes, stirring halfway through. Adjust cooking time based on carrot thickness, roasting until fork-tender and caramelized.
- Prepare Crumble: While the carrots roast, combine finely chopped pistachios, crumbled feta, parsley, dill, salt, and pepper in a small bowl. Mix well.
- Assemble and Serve: Once the carrots are done, remove them from the oven and immediately drizzle with hot honey. Sprinkle the pistachio-feta-herb crumble over the carrots and serve warm.
Notes
- Use baby carrots or regular carrots peeled and sliced if preferred.
- Adjust the amount of hot honey based on your heat and sweetness preference.
- For a nut-free version, swap pistachios with toasted breadcrumbs or omit entirely.
- Fresh herbs can be varied or omitted depending on availability.
- Leftovers can be stored in the refrigerator for up to 3 days and gently reheated.
