Description
Tender honey-roasted carrots are caramelised with thyme, smoked paprika, and garlic, then finished with a warm cranberry-honey glaze, creamy feta, toasted walnuts, and fresh herbs. A colourful and flavourful side dish that’s perfect for weeknight dinners, holiday tables, and special gatherings.
Ingredients
For the Honey-Roasted Carrots
1½ lb carrots, peeled and trimmed (680 g)
2 tbsp olive oil (30 ml)
2 tbsp honey (42 g)
1 tsp garlic powder (3 g)
1 tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
¾ tsp kosher salt (4 g)
½ tsp black pepper (1 g)
For the Cranberry-Honey Glaze
½ cup dried cranberries (75 g)
2 tbsp honey (42 g)
1 tbsp balsamic vinegar (15 ml)
1 tbsp fresh orange juice (15 ml)
1 tsp Dijon mustard (5 g)
1 tbsp olive oil (15 ml)
For the Feta & Walnuts
1 cup crumbled feta cheese (150 g)
¾ cup walnut halves, roughly chopped (85 g)
For Garnish
2 tbsp fresh parsley, chopped (8 g)
1 tbsp fresh thyme leaves (3 g)
1 tbsp pomegranate arils (15 g), optional
Instructions
1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Peel and trim the carrots, then place them in a large bowl.
2. Add the olive oil, honey, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper. Toss thoroughly until the carrots are evenly coated.
3. Arrange the carrots in a single layer on the prepared baking sheet, leaving space between them so they roast rather than steam.
4. Roast for 25–35 minutes, turning halfway through, until the carrots are tender and deeply caramelised around the edges.
5. While the carrots roast, place the chopped walnuts in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and set aside.
6. Add the dried cranberries, honey, balsamic vinegar, fresh orange juice, Dijon mustard, and olive oil to a small saucepan. Warm over low heat for 3–4 minutes, stirring gently, until glossy and slightly thickened.
7. Transfer the roasted carrots to a large serving platter. Drizzle the warm cranberry-honey glaze over the carrots and gently toss or turn them so the glaze coats evenly.
8. Scatter the crumbled feta and toasted walnuts over the glazed carrots.
9. Finish with fresh parsley, thyme leaves, and pomegranate arils if desired.
10. Serve warm or at room temperature.
Notes
Keep the carrots in a single layer on the baking sheet so they can caramelise properly.
Turn the carrots halfway through roasting for more even browning.
Warm the cranberry glaze gently over low heat so the honey does not scorch.
Stir the walnuts frequently while toasting because they can brown quickly.
Add the feta after glazing to maintain its creamy texture and fresh flavour.
The carrots can be roasted ahead and gently reheated before serving.
Prepare the glaze separately and add the feta and walnuts shortly before serving for the best texture.
Goat cheese can be substituted for feta.
Baby carrots can be used, although evenly sized larger carrots provide more control over roasting and caramelisation.
The pomegranate arils are optional and can be omitted.
The finished dish can be served warm or at room temperature, making it convenient for gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American