These Caramelized Honey Roasted Carrots with Feta are the perfect side dish to accompany any meal. And if there’s one thing I can promise you, it’s that even the pickiest vegetable eaters will now be die-hard carrot fans. The secret is in using a trusty cast iron skillet, which gives the carrots the perfect char, and the combination of honey and balsamic vinegar. And oh, that final touch with the feta cheese on top gives these carrots that perfect salty taste that we all love and crave so much!
I also really love that these carrots are gluten-free, nut-free, and paleo-friendly (if you omit the cheese!). And, even if you don’t consider yourself a cook, you might prove yourself otherwise when you give these a try.
Every Thanksgiving, I think about what recipes to create and share with my KALEJUNKIE community. And every year I have big plans to make the perfect roast turkey, but the honest truth is that I don’t really love turkey. And, I am really good at all of the Thanksgiving side dishes and desserts. So I think I will stick to what I know, instead of trying to be what I am not – I am not a Turkey-making blogger.
These Caramelized Honey Roasted Carrots with Feta actually need to be on your Thanksgiving menu this year, and for that matter, I think you should make them all year long!
What you need to make Caramelized Honey Roasted Carrots with Feta
- Carrots: Obviously, you need carrots and I feel silly writing that, but you need them. If you have more than 4-6 people to serve, you can double this recipe easily. I have made this recipe using whole carrots (as you see here), or you can slice them into buttons, about 1/2 inch thick. It really just depends on how large your cast iron skillet it. I have a nice large one, so that whole carrots fit perfectly inside.
- Oil or butter: In this recipe, I always love using real butter. But you can also use vegan butter or your cooking oil of choice. If you are using oil, I recommend using avocado oil or coconut oil, as both have a high heat point, which is needed when using a cast iron skillet (they get really hot).
- Honey: I always go with Manuka honey, because it’s truly liquid gold! If you aren’t familiar with Manuka honey, it is a superfood! Manuka honey contains antibacterial, antiviral and anti-inflammatory properties, to support your immune system. For the last 5 + years, my go-to brand has been Wedderspoon, and I trust the integrity of their product. Their kFactor Manuka honey is harvested and packed in New Zealand and independently tested to meet or exceed the MPI standards for authentic Manuka honey. This brand works really hard to maintain the complex ecosystem of living enzymes & chemical compounds within our honey as much as humanly possible. I think that’s pretty awesome. It is pricier than other honey, but you only need a few tablespoons in this recipe. And of course, you can use any honey if you don’t want to splurge on the Manuka.
- Balsamic vinegar: Balsamic vinegar gives these carrots a little bit of a tanginess, which is so welcome, when combined with that honey. I cannot wait for you guys to experience this combination!
- Feta cheese: The crumbled feta cheese on top is just fantastic. If you want to use a different cheese or leave it off, you can definitely do that. Have fun and play with this dish and make it your own!
- Pomegranate: If you are making this dish around the holidays, I always feel like sprinkling pomegranates on top gives this the perfect seasonal touch. If you can’t find them, don’t stress! Leave it out!
The side dish you CAN make ahead of time
This is a fantastic dish that you can actually prepare ahead of time; as in, you can make this recipe the day before you want to serve it. If you are doing that, leave the feta cheese off until you are actually ready to serve the dish. About 30 minutes before you go to serve the dish, just reheat the cast iron skillet, add a teaspoon of oil, and place the carrots back into the hot skillet and let them get crispy again. It will take about 5 minutes. Remove them from the heat, place on a platter, and sprinkle with the feta cheese.
And if you want to try a similar version of this recipe, but with lots of chives for added flavor, try my Honey Glazed Carrots! These are cut into buttons! And if you are looking for more Thanksgiving recipes, click here for my roundup!
If you make this recipe, be sure to leave a rating below and a comment! And I know it goes without saying, but post your creations on Instagram and make sure to tag me so I can repost. Enjoy!
*This post was sponsored by Wedderspoon, but all opinions are 100% my own!
Ingredients
- 2 pounds carrots, scrubbed and cleaned
- 3 tbsp oil of choice or butter
- 3 tbsp honey
- 2 teaspoons balsamic vinegar
- pinch sea salt + more to sprinkle on top
- ½ cup feta cheese, crumbled
- pomegranate, optional
Instructions
- Heat a large cast iron skillet over medium heat and add oil/butter.
- Once the skillet is hot, add the carrots.
- Give them a nice stir, so they are coated well with the oil/butter.
- Let them cook for about 5-7 minutes, until they start to get a nice char on each side.
- Next, add 2-3 tb water and mix well.
- Reduce the heat to low and place a cover (or plate, upside down) for 5 minutes.
- Remove the cover (or plate) and give the carrots a final toss.
- They should look crispy on the outside.
- Next, remove the pan from heat and stir in the honey and balsamic vinegar.
- Once the carrots have cooled, then top with the crumbled feta cheese and pomegranate (if using).
- Enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
Loved this!! Perfect side dish to bring to Friendsgiving 🙂
Woohoo! I am thrilled to hear that Anna, thank you!!
Excited to try this- making it as a side for vegan meatballs! Would it make a difference if I used balsamic vinegar glaze instead?
That sounds delicious, Tiara! Balsamic vinegar is a lot thinner than the glaze, so I don’t recommend it.