Description
Carrot sticks roast until their edges caramelize, then get a bright lemon drizzle and creamy feta meets fresh dill for a crisp, sweet-salty crunch in every bite.
Ingredients
- 1 pound carrots peeled and cut into sticks
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh dill
- 1/4 cup crumbled feta cheese
Instructions
- Preheat your oven to 425°F.
- In a large bowl, toss the carrots with olive oil, honey, salt, and pepper until evenly coated.
- Arrange the carrots in a single layer on a baking sheet and roast for 20 to 25 minutes, until tender and lightly caramelized.
- Remove the carrots from the oven and drizzle with lemon juice.
- Transfer the roasted carrots to a serving platter and sprinkle with chopped dill and crumbled feta before serving.
Notes
- Carrots should be cut into uniform sizes for even roasting.
- You can substitute goat cheese for feta for a creamier texture.
- Add a pinch of red pepper flakes to the honey mixture for a spicy kick.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.