Honey Roast Carrots with Feta

Dorothy Porker

Delicious roast carrots that can serve as a side or a main. Inspired on a recipe from Donna Hay's Fast, Fresh, Simple.

Print Recipe

Prep Time 30

Cook Time 30

Course Dinner, Main course, Side dish

Cuisine Middle Eastern

Servings 2

Equipment

Oven
Small bowl
Oven dish
Tin foil
Fork
Frying pan or skillet

Ingredients

2 T - 30 ml honey
3 T - 45 ml olive oil
1 t - 5 gr cumin
pinch salt
pinch pepper
bunch carrots
2 T - 30 gr pine nuts
3/4 c - 100 gr feta
bunch coriander roughly chopped
1 t - 5 gr sumac

Instructions

Preheat your oven at 200° C/ 400° F. Mix together the 2 T - 30 ml honey, 3 T - 45 ml olive oil, pinches of salt and pepper and 1 t - 5 gr cumin in a small bowl.
Wash a bunch of carrots and trim the tops. If you are so inclined, you can peel them like I did for this shoot, but normally I can't be bothered to be honest.
Now coat the carrots in the honey mixture and place them into a nice roomy oven dish. Cover with tinfoil and bake in the oven for 15 minutes.
Remove the tinfoil and bake for another 15 minutes, until the edges start to caramelize.
While your carrots are doing that, use a fork to crumble up 3/4 c - 100 gr of feta. Use more if you want, because feta. Dry roast 2 T - 30 gr of pine nuts in a dry skillet or frying pan to get a nice color of them and boost the flavor.
As soon as your carrots come out of the oven, sprinkle over the crumbled feta, toasted pine nuts and chopped coriander and finally 1 T - 15 gr of sumac. You can move it to a nice plate before you do this of course, or just leave it and dig right in.

Notes

On a hot day I am sure you can also leave the carrots to cool before adding the feta, pine nuts, coriander and sumac but I mostly eat this in winter and the heat from the carrots gives the feta a nice little melt so I mostly eat this piping hot.

Keyword carrots, cookbook recipe, donna hay, easy vegetarian, fast fresh simple, power vegetables, vegetarian