These honey roasted carrots are bursting with a balance of sweet, savory, and salty flavors. Garnish with a bed of whipped feta, pistachios, and pomegranates for a beautiful side dish.
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.