In just 45 minutes you can make Honey Roasted Carrots with sticky, charred edges on a silky bed of tangy whipped feta topped with crunchy pistachios. Sprinkles of sumac and Aleppo pepper just before serving keep this stand-out side dish bright and interesting.
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When I want a side dish that people get excited about, these Honey Roasted Carrots are at the top of my list. They’re an ideal side for a simple roasted chicken, or tucked into warm pitas with slices of grilled lamb, or even served as a hearty appetizer with plenty of crusty bread for scooping.
Table of Contents
Recipe at a Glance
- Prep: 15 minutes
- Total: 45 minutes
- Yield: 8 servings
- Skill level: Easy
Ingredients for Honey Roasted Carrots
- Carrots: I like to use rainbow carrots that are on the smaller side (about 5 inches) because they’re so pretty on the platter. But standard orange carrots work great too.
- Feta Cheese: Instead of pre-crumbled feta that can be pretty dry, buy a block of feta to crumble over the dish. I’m partial to creamy, sheep’s milk feta, but go with your favorite.
- Sumac: If you’re not familiar with sumac, it’s a Middle Eastern spice that’s made from dried berries and has a sharp, citrusy flavor. It should be deeply red and shiny with a flaky texture.
- Aleppo Pepper: I love these chili flakes for their mild, slightly fruity heat.
- Pistachios: Roasted and salted pistachios add a nice, fatty crunch that rounds out the dish.
- Greek Yogurt: Use plain, full-fat yogurt for the whipped feta base.
How to Make Honey Roasted Carrots
Scrub and pat the carrots dry. Toss with olive oil and honey in a large bowl. Whisk spices in a small bowl, sprinkle over carrots, and spread in a single layer on a rimmed sheet. Roast at 400°F for 25 to 35 minutes, tossing once.
Add feta, yogurt, olive oil, and lemon juice to the bowl of a food processor and process until smooth. Spread on a platter, top with roasted carrots, and garnish with pistachios and parsley, and serve.
Pro Tips
- Adjust the Heat: Aleppo pepper adds a mildly spicy kick. Feel free to adjust the amount to your spice preference. If you don’t have Aleppo pepper, you can substitute with red chili flakes, but keep in mind that they’re a lot spicier.
- Cut Larger Carrots: If your carrots are a mix of sizes, cut the larger ones lengthwise (and crosswise if needed) so that they’re all a similar size.
- Don’t Overcrowd the Pan: You want the carrots to develop a nice char, so don’t place them too close together on the baking sheet or they’ll steam instead of roast.
- Watch the Honey: Honey can go from caramelized to burned in just a minute or two. Keep an eye on the carrots in the last 5-10 minutes of roasting. If they’re browning too quickly, loosely tent them with foil.
- Sumac Substitute: Sumac is a spice that doesn’t have a true alternative. If you don’t have it on hand, a little extra lemon zest mixed with the carrots after roasting can help replicate the flavor.
Storage and Reheating
If possible, store leftover roasted carrots and whipped feta separately. Let the carrots cool, then refrigerate in an airtight container for up to 4 days. Refrigerate the whipped feta for up to 5 days in a separate airtight container. Reheat carrots on a parchment-lined baking sheet in a 350°F oven for 5 to 10 minutes until heated through.
If they’re already combined, you can store leftover roasted carrots and feta together for about 2 days in the refrigerator. But note that the carrots will get softer and release moisture into the feta, so plan to eat them as soon as possible.
More Must-Try Roasted Vegetables
Honey Roasted Carrots over Whipped Feta
Ingredients
For the Carrots:
- 2 pounds small carrots rainbow carrots or orange carrots, ~30 5-inch carrots
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 teaspoon dried thyme
- 1 teaspoon Aleppo pepper flakes
- 1 teaspoon ground sumac
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
For the Whipped Feta:
- 8 ounces feta cheese
- 1/2 cup plain Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
For Garnish:
- chopped pistachios to taste
- chopped fresh parsley to taste
- Aleppo pepper flakes to taste
- olive oil optional
Instructions
- Preheat oven to 400˚F.
- Trim carrots and scrub well. Transfer to a large bowl and pat dry with a clean kitchen towel or paper towels. Drizzle both olive oil and honey over carrots and toss with your hands to coat well.
- Add thyme, Aleppo pepper, sumac, salt and pepper to a small bowl and stir until well combined. Sprinkle evenly over carrots and toss to coat; transfer to a rimmed baking sheet and spread in a single layer, giving each carrot a little space.
- Roast 25 to 35 minutes until tender, tossing once about halfway through roasting time.
- Meanwhile, make the whipped feta. Add the feta, Greek yogurt, olive oil, and lemon juice to a food processor. Process until smooth, scraping down the sides as needed. If the mixture is too thick, add a teaspoon of water at a time until it reaches your desired consistency.
- When the carrots are finished roasting, spread the whipped feta on a serving platter or a large plate. Arrange the roasted carrots on top and garnish as desired with parsley, pistachios, and Aleppo pepper. Drizzle with more olive oil if you like and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
