Mediterranean Caramelized Carrots with Feta & Toasted Walnuts and Cranberry-Honey Glaze

This dish is warm, colorful and perfect when you want something simple but impressive. The carrots roast until they turn glossy and caramelized, the glaze adds a sweet-tart pop, and the feta and walnuts bring creamy and crunchy contrast. It works as a holiday side, a weeknight upgrade, or a fresh Mediterranean-inspired plate you can pair with chicken, fish, or grain bowls.

Time

Prep: 10 minutes
Cook: 25–30 minutes
Total: 35–40 minutes

Ingredients

For the Carrots

6–7 medium carrots, peeled and sliced on a bias

3 tbsp olive oil

1 tbsp honey

½ tsp cinnamon

½ tsp garlic powder

Salt and pepper to taste

For the Toppings

½ cup crumbled feta

⅓ cup toasted walnuts, roughly chopped

1 tbsp fresh parsley, chopped (optional)

For the Cranberry-Honey Glaze

½ cup fresh or frozen cranberries

2 tbsp honey

1 tbsp orange juice (optional but recommended)

1–2 tbsp water

Pinch of salt

Instructions

Preheat your oven to 425°F (220°C).

Add the sliced carrots to a bowl. Toss with olive oil, honey, cinnamon, garlic powder, salt and pepper.

Spread the carrots on a baking sheet in a single layer.

Roast for 20–25 minutes, flipping halfway, until caramelized and tender.

While they roast, make the glaze. Add cranberries, honey, orange juice, water and a pinch of salt to a small pan.

Cook on medium heat for 5–7 minutes, stirring as the cranberries soften and burst.

Simmer until the glaze thickens slightly. Add a splash of water if it gets too thick.

Remove the carrots from the oven and transfer to a serving plate.

Spoon the warm cranberry-honey glaze over the carrots.

Finish with feta, toasted walnuts and parsley before serving.

Tips

Slice evenly
This helps the carrots roast at the same speed so none burn or stay undercooked.

Use high heat
Roasting at 425°F gives better caramelization and deeper flavor.

Don’t overcrowd the pan
If the tray is packed, the carrots will steam instead of crisp.

Add fresh herbs at the end
Parsley or mint brightens the dish without overpowering the glaze.

Taste the glaze before serving
Add more honey if you want it sweeter or more orange juice if you want extra brightness.

Toast the walnuts
They taste richer and stay crisp against the warm carrots.

Try rainbow carrots
They add color and look great on a platter.

Drizzle olive oil before serving
A small splash adds shine and rounds the flavor.

Warm the feta slightly
Let it sit at room temperature so it blends better with the warm carrots.

Serve immediately
The contrast of warm carrots and cool feta tastes best fresh.

Variations

Spicy version
Add a pinch of chili flakes or Aleppo pepper to the carrots before roasting.

Balsamic glaze
Swap the cranberry glaze for a quick balsamic reduction.

Pomegranate twist
Replace cranberries with pomegranate seeds and a spoon of pomegranate molasses.

Herb-heavy version
Add fresh thyme or rosemary to the roasting tray for an earthy flavor.

Garlic lovers
Toss whole garlic cloves with the carrots so they roast and soften.

Vegan version
Use maple syrup instead of honey and a dairy-free feta alternative.

Nut-free
Replace walnuts with roasted pumpkin seeds.

Add roasted chickpeas
Turns it into a more filling bowl.

Citrus boost
Add orange zest to the glaze for a brighter flavor.

Creamier style
Add a spoon of Greek yogurt under the carrots like a base sauce.

Q&A

Can I use baby carrots?
Yes, just roast a little longer since they hold more moisture.

Can I make it ahead?
Roast the carrots ahead but glaze and top them right before serving.

Can I air fry the carrots?
Yes. Cook at 400°F for 12–16 minutes, shaking halfway.

Can I use dried cranberries?
Fresh or frozen work best. Dried won’t soften into a glaze.

What can replace walnuts?
Pecans, almonds or pumpkin seeds.

Can I skip the cinnamon?
Yes. Paprika or thyme works as alternatives.

Can I add vegetables?
Add parsnips, sweet potatoes or beets cut in similar size.

How do I avoid mushy carrots?
Roast on high heat and avoid overcrowding.

Can I double the recipe?
Yes, but use two baking sheets.

Does this work for holidays?
Definitely. It’s colorful and fits well with Mediterranean or classic spreads.

Nutrition

(per serving, approx.)

Calories: 210–230

Protein: 4–5 g

Carbs: 24–27 g

Fat: 12–14 g

Fiber: 3–4 g

Sugar: 12–15 g

Conclusion

This recipe gives you a mix of sweet, tangy, creamy and crunchy in one simple dish. It works for everyday meals and looks great on a dinner table. The glaze and toppings lift the flavor without adding much work, and you can customize it easily based on what you have at home.