Honey Roasted Carrots with sticky, charred edges over tangy whipped feta and crunchy pistachios is a stand out side dish you can make in 45 minutes. Sumac and Aleppo pepper keep it bright and interesting instead of just sweet.
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I make Honey Roasted Carrots when I want a vegetable side that people honestly get excited about. The carrots come out honey-lacquered with a little char and a good savory depth from the sumac and Aleppo pepper to balance the sweetness. Served on a generous smear of silky, salty whipped feta that’s just the right contrast, they’re great served with a roast chicken, tucked into warm pitas with grilled lamb, or even served as a hearty appetizer with plenty of crusty bread for scooping.
If you’re wondering about the sumac and Aleppo pepper addition, standard honey-glazed carrots always tasted a little flat to me. Those spices give you brightness and a subtle fruity heat that makes the dish much more interesting. I like to toss the carrots in honey and oil first, then sprinkle the spices on top instead of mixing them into a wet glaze. That way the seasoning sticks to the carrots and caramelizes instead of just pooling at the bottom of the pan.
Table of Contents
Recipe at a Glance
- Prep: 15 minutes
- Total: 45 minutes
- Yield: 8 servings
- Skill level: Easy
Ingredients for Honey Roasted Carrots
- Small Carrots: I prefer 5-inch rainbow carrots because they’re so pretty on the platter. But standard orange carrots work great too.
- Feta Cheese: Buy a block of feta in brine if you can, or at least a block that looks more creamy than dry. I don’t recommend using pre-crumbled feta for this dish.
- Sumac: If you’re not familiar with sumac, it is a Middle Eastern spice made from dried berries that has a sharp, citrusy flavor. Look for fragrant sumac that’s deep red and flaky, and that looks slightly moist. Ideally a jar that’s 100% pure spice without added salt or fillers.
- Aleppo Pepper: I love these chile flakes for their mild, slightly fruity heat that lingers without the sharp sting of standard red pepper flakes.
- 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.
Why This Recipe Works
- Applying Dry Spices: keeps the seasoning from sliding off and creates a concentrated crust.
- Whipped Feta Base: adds a smooth, cooling, salty contrast to the hot, sweet carrots.
- High-Heat Roasting: chars and sweetens the carrot tips while the centers stay tender.
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: Adjust the amount of Aleppo pepper to your spice preference. If you don’t have Aleppo pepper, you can substitute with red chili flakes.
- Cut Larger Carrots: For more even roasting, halve or quarter larger carrots lengthwise into similar-sized pieces.
- Don’t Overcrowd the Pan: If the carrots are too close together on the baking sheet, they’ll steam instead of roasting and you’ll miss out on those lovely caramelized edges.
- Watch the Honey: Honey can go from caramelized to burned quickly. 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: If you can’t find sumac, a little extra lemon zest mixed with the carrots after roasting can help replicate the flavor, though it’s one of those spices that doesn’t have a true alternative.
Storage and Reheating
If possible, store the carrots and whipped feta separately. Let the carrots cool, then refrigerate in an airtight container for up to 4 days. Refrigerate the whipped feta or up to 5 days in an airtight container. Reheat carrots on a parchment lined baking sheet in a 350°F oven for 5 to 10 minutes until heated through.
You can store leftover roasted carrots and feta together for about 2 days in the refrigerator. 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.
