Roasted Carrots with Maple-Feta Drizzle
Description
This dish features tender, caramelized roasted carrots with a slightly sweet and tangy drizzle of maple syrup and creamy feta cheese. The natural sweetness of the carrots is enhanced by roasting, while the maple syrup adds a luscious glaze and the feta provides a salty, creamy counterpoint. Perfect as a side dish for fall and winter meals or a light vegetarian option.
Ingredients
For the roasted carrots:
1 lb (450 g) carrots, peeled and cut into sticks or small chunks
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder (optional)
1/2 tsp smoked paprika (optional, for depth)
For the maple-feta drizzle:
2 tbsp maple syrup
3 tbsp crumbled feta cheese
1 tsp lemon juice (optional, to balance sweetness)
Fresh herbs for garnish (like parsley or thyme, optional)
Equipment Needed
Baking sheet
Mixing bowl
Small bowl for drizzle
Spoon or spatula
Oven
Instructions
Step 1: Preheat the oven
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the carrots
Peel and cut the carrots into uniform sticks or chunks (this ensures even roasting).
In a mixing bowl, toss the carrots with olive oil, salt, pepper, and optional seasonings (garlic powder, smoked paprika).
Step 3: Roast the carrots
Spread carrots in a single layer on the prepared baking sheet.
Roast in the preheated oven for 20–25 minutes, turning once halfway through, until carrots are tender and lightly caramelized.
Check doneness with a fork; carrots should be soft with a little browning.
Step 4: Make the maple-feta drizzle
In a small bowl, mix maple syrup, crumbled feta, and lemon juice.
The drizzle should be pourable but thick enough to coat the carrots.
Step 5: Assemble and serve
Arrange the roasted carrots on a serving platter.
Drizzle the maple-feta mixture over the carrots.
Garnish with fresh herbs if desired.
Serve warm.
Timing
Prep time: 10 minutes
Roasting time: 20–25 minutes
Total time: 30–35 minutes
Tips & Tricks
Carrot size matters: Cut evenly to ensure uniform roasting.
Caramelization: Don’t overcrowd the pan; carrots roast best in a single layer.
Maple-Feta balance: If feta is very salty, reduce the amount slightly or add a splash of cream to mellow.
Make ahead: Roasted carrots can be made ahead and reheated; drizzle fresh before serving.
Common Questions & Answers
Q: Can I use baby carrots instead of peeled carrots?
A: Yes! Baby carrots work well. They may roast faster, so check at 15–20 minutes.
Q: Can I make this vegan?
A: Absolutely! Skip the feta or use a plant-based feta alternative.
Q: Can I use honey instead of maple syrup?
A: Yes, honey works fine; it will slightly change the flavor profile.
Q: Can this be served cold?
A: It’s best warm, but you can serve at room temperature. Cold roasted carrots are less sweet and slightly firmer.