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Ingredients
Scale
- 2 pounds carrots, peeled
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder, optional
- kosher salt and black pepper, to taste
- 1 tablespoon hot honey, for drizzling
- 1/4 cup finely chopped pistachios
- 1/4 cup crumbled feta cheese
- 1 1/2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped dill
- kosher salt and black pepper, to taste
Instructions
- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- Trim the tops of the carrots and slice them diagonally into 1/2-inch-thick pieces, ensuring even sizes for consistent cooking.
- Place the carrots on the prepared baking sheet, drizzle with olive oil, and sprinkle with garlic powder if desired. Toss to coat evenly, then season with salt and pepper, arranging in a single layer.
- Roast the carrots in the oven for 20 to 30 minutes, tossing halfway through, until they are fork-tender.
- Meanwhile, in a small bowl, mix together the pistachios, feta, parsley, dill, and additional salt and pepper to create a crumble.
- Once the carrots are roasted, drizzle them with hot honey and generously sprinkle the crumble on top. Serve immediately.
Notes
For added flavor, try incorporating other herbs like thyme or rosemary in the crumble.
Adjust the amount of hot honey according to your preferred spice level.
These roasted carrots can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 9g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg