Sweet, tender, and lightly charred honey-roasted carrots are the ultimate healthy side dish. Served on a bed of creamy feta and topped with pistachios and pomegranate seeds, this dish is sure to impress!
Honey roasted carrots are the ultimate sweet and savory side dish. You can stop at the roasted carrots or keep going for a base for salty whipped feta, chopped pistachios, and pomegranate seeds.
This recipe makes a great centerpiece because of its vivid colors and bright flavors. The carrots are so tender, lightly charred, and just a little sweet from the honey.
Recipe features
- Dietary-features: vegetarian, soy-free, gluten-free
- Whole carrots are slow roasted with honey until charred and tender
- A balance of sweet, salty, and savory flavors
- Served with a base of creamy whipped feta
- Perfect as a Thanksgiving side dish
It's hard to choose between roasted carrots and roasted butternut squash at Thanksgiving, but I think this dish might win because of its explosion of flavors!
Ingredients
- Whole carrots: I leave the peel on for extra texture but you can remove it if you prefer. Just one pound of carrots is shown in the photos. Two pounds should be 7-8 carrots.
- Honey: An equal amount of agave syrup or maple syrup can be used but the flavor will be slightly different.
- Light olive oil is my preferred roasting oil, but any neutral oil works.
- Salt and pepper for seasoning. I use freshly ground black pepper.
If you're just looking for honey-roasted carrots without anything extra, you can skip these ingredients.
- Feta and Greek yogurt are blended together to make the whipped feta. Choose plain Greek yogurt.
- Pomegranate: Use ¼ medium pomegranate. Save on prep time by buying pomegranate seeds. Any leftovers can be used in this pomegranate cocktail.
- Pistachios add a punch of rich, toasty flavor.
- Lemon juice and zest adds acidity and bright flavor to the earthy carrots and whipped feta.
Step by step instructions
Before you begin: Preheat the oven to 375F. Cooking the carrots at a lower temperature for a longer time allows them to become incredibly tender without burning. Their sweet flavor also concentrates as they cook.
Line a half sheet pan with parchment paper or foil for easy clean-up. Add the whole carrots.
In a small bowl, mix together the olive oil and honey. Drizzle over the carrots, using clean hands to thoroughly coat. Sprinkle with salt.
Roast at 375F for 30 minutes, turning carrots halfway through.
After 30 minutes, turn the heat down to 350F. Roast for another 15 minutes, until the carrots are tender and have some char marks.
Top with freshly ground black pepper to taste.
Meanwhile, make the whipped feta by adding the feta, plain Greek yogurt, zest from on small lemon, and honey to a food processor. Process on low until smooth and creamy like sour cream consistency.
Assemble the honey roasted carrots by smoothing out whipped feta onto to a platter or serving dish. Add the carrots, then top with pomegranate seeds, pistachios, a drizzle of honey, and a squeeze of lemon juice.
Expert tips and FAQ
- If your sheet pan is not non-stick, line it with parchment paper, or lightly spray with cooking oil.
- If serving on a platter, the carrots are tender enough to just slice with the edge of a fork and serve. You can slice the carrots after roasting but they won't have the same visual effect.
Refrigerate for 3-4 days in an airtight container. I recommend reheating the carrots without the whipped feta. To reheat, you can wrap the carrots in foil and warm them in the oven at 325F for 10-15 minutes, or just pop them in the microwave for 1-2 minutes.
The peel on the carrots is safe to eat and adds extra texture, flavor, and nutrition. You can peel it if you prefer. If leaving the peel on, make sure to scrub the carrot well to clean, as you would with a potato.
I have not tested this recipe with baby carrots but they would likely cook for a shorter time. I don't recommend using baby carrots in this recipe.
These carrots are the perfect Thanksgiving side dish. Serve alongside stuffing, mashed potatoes, and your favorite protein, like lentil loaf or tofu cutlets.
Goat cheese is the best cheese to use in place of feta. Both kinds of cheese become smooth and creamy when whipped with Greek yogurt.
The roasted carrots can easily be made vegan by using agave syrup or maple syrup in place of honey. I haven't tested the whipped feta with a vegan alternative.
Looking for more side dishes?
If you have extra carrots to use up, you might like using them in this fall sheet pan meal or in these balsamic roasted veggies.
Did you make this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comment section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, Facebook, and Pinterest or sign up for my newsletter!
Honey Roasted Carrots with Whipped Feta
Ingredients
Roasted Carrots
- 2 pounds whole carrots see note #1
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey see note #2
- ½ teaspoon kosher salt
- 1 medium lemon juiced and zested
- freshly ground black pepper to taste
Whipped Feta and Toppings
- 6 ounces feta I use sheep's milk feta
- 5.3 ounces plain Greek yogurt single serving containe size
- 1 tablespoon honey plus more for drizzling
- ¼ cup pomegranate seeds from ~¼ pomegranate
- ¼ cup roughly chopped pistachios
- dill sprigs for garnishing (optional)
Instructions
- Preheat the oven to 375F. Line a half sheet pan with parchment paper or foil.
- Add the whole carrots to the sheet pan. In a small bowl, whisk together the 2 tablespoons olive oil and 1 tablespoon honey. Drizzle onto the carrots, using clean hands to coat. Sprinkle with ½ teaspoon salt.
- Roast carrots at 375F for 30 minutes total, stirring halfway through. After 30 minutes, decrease heat to 350F and cook carrots for another 15 minutes. They are ready when tender and lightly charred. Squeeze juice from one lemon over the carrots and top with freshly ground black pepper to taste.
- While the carrots roast, make the whipped feta. In a food processor with a standard blade attachment, add the feta, Greek yogurt, 1 tablespoon honey, and zest from one lemon. Process on low until smooth and creamy, like sour cream consistency.
- Spread whipped feta onto a serving platter. Top with roasted carrots. Sprinkle with pomegranate seeds, chopped pistachios, and a drizzle of honey. Garnish with dill sprigs. Serve individual whole carrots or slice before serving. Enjoy!
Notes
- Carrots: You can peel carrots if you prefer. If leaving the peel on, make sure to scrub and rinse it well. I have not tested this recipe with baby carrots.
- Honey: Maple syrup and agave also work.
- Leftovers and reheating: Leftovers are best enjoyed within 3-4 days. Keep refrigerated in a closed container. Reheat carrots without the feta. Wrap in foil and warm in the oven at 325F for 10-15 minutes, or microwave for 1-2 minutes.
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