Over the past few months, I’ve been seeing some amazing-looking roasted carrot recipes on Instagram, with some similar attributes. These by Noor Murad from a January Ottolenghi column, with mozzarella, maple, and hazelnuts. There was another with labneh and another with garlic yogurt. The combination of roasted carrots plus some sort of dairy, topped with nuts stuck with me. I didn’t really do exactly what any of them did here, but it’s the same vibe I think. This was a great option to bring to Easter dinner with my family and got quite a few compliments.
Honey Roasted Carrots with Feta & Pistachio
- 2lb of rainbow (or regular) carrots (~10 medium to large carrots)
- 1/4 cup olive oil
- 1/2 tsp Aleppo pepper
- Salt & pepper
- 3 tbsp honey
- 6 oz feta
- 2-3 tbsp crushed pistachios
- Preheat oven to 325 degrees.
- Cut your carrots into similar sized pieces, roughly 3-4 inches long (try to get similar thicknesses too, by slicing length-wise where needed)
- Place the carrots in a large bowl. Top with the oil and season with the Aleppo pepper, 1/2 tsp of salt and 10+ turns of fresh ground black pepper. Toss to coat thoroughly.
- Spread the carrots out on a foil-lined cookie sheet. Roast for 45 minutes – 1 hour.
- Remove from the oven. Drizzle the carrots with the honey and toss/stir to distribute evenly.
- Increase oven heat to 375 and return the honey-coated carrots to the oven for 10-12 more minutes.
- Serve with the feta and nuts sprinkled on top. (Save the feta until just prior to serving, unless you want it a little meltly.) Adjust salt/pepper/Aleppo pepper to taste.