Roasted Whole Carrots with Honey and Feta
A simple recipe for tangy-sweet roasted whole carrots that celebrates my favorite everyday vegetable. Tossed with olive oil, honey, ground spices, fresh lime, herbs and crumbled soft feta cheese, this is a back-pocket recipe you'll make over and over.
Ingredients
- 2 pounds (680 g) whole carrots peeled, and tops and tails trimmed
- 2 tablespoons (30 ml) extra-virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon paprika smoked or plain
- 2 tablespoons (30 ml) honey or maple syrup
- 1 lime sliced in half
Serving garnishes
- 2 green onions thinly sliced
- Chopped fresh herbs such as cilantro, basil or parsley
- ¼ cup crumbled feta cheese or goat cheese optional
Instructions
- Heat oven to 400 (200 C) degrees. Line a rimmed baking sheet with a piece of parchment paper for easier clean up.
- Slice the tapered, slimmer ends off the carrots (these tend to burn). If your carrots are thicker than 2-inches in diameter, slice them in half vertically so all the pieces roast evenly.
- Drizzle the olive oil over the carrots and sprinkle evenly with the salt and spices. Add the honey and toss the carrots around to coat them in the seasonings. Put the lime halves on the pan, cut side down.
- Cover the baking sheet with a piece of aluminum foil.
- Roast 15 minutes. Remove the foil and give the carrots a quick toss. Continue roasting, uncovered, for 10-15 minutes, until they're just tender when poked with the tip of a small knife, and the edges are golden brown. Squeeze the roasted limes over the carrots and scrape up any caramelized juices.
- To serve, transfer the carrots and pan juices to a serving plate. Sprinkle the green onions, herbs and feta cheese over the top.
Notes
- The trick to the achieving the best texture in roasted carrots is to cover them with foil for half the roasting time. This helps them steam and soften so they don't burn on the outside before they're tender all the way through.
- Test the carrots for doneness by gently poking with a skewer or point of a small knife — they should be tender at the center.
Nutrition
Calories: 233kcalCarbohydrates: 33gProtein: 5gFat: 11gSodium: 647mgFiber: 7gSugar: 20g
