These carrots are caramelized with honey and topped with feta cheese, for the perfect anytime side dish!
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!
Calories: 179kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 293mg | Potassium: 501mg | Fiber: 4g | Sugar: 16g | Vitamin A: 25487IU | Vitamin C: 9mg | Calcium: 114mg | Iron: 1mg
Notes
If you want to cut the carrots into buttons instead of whole carrots, you can do that. Just cut the carrots into 1/2 inch thick coins and follow the exact directions.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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