Recipe: Glazed Carrots with Feta
Today I’m sharing a sweet vegetable side dish that is likely to be one of your favorites forevermore. It’s gorgeous, delicious, and extremely versatile. I like it with a fancy ham dinner, a casual chicken supper, or a freshly grilled burger. And my favorite thing about it? It can be served warm or room temperature—perfect for entertaining. This year, it’s going to be on my Easter menu. It’s that good!
Glazed Carrots with Feta
(adapted from Martha Steward Living)
2 pounds medium carrots, cut 1/2 inch thick on the bias
2 tablespoons extra-virgin olive oil
1 heaping tablespoon brown sugar, loose
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 425 degrees. Toss carrots with oil and sugar and spread evenly on a rimmed baking sheet, and season with salt and pepper. Roast until carrots are caramelized, tender, and beginning to brown, about 20-25 minutes. Transfer carrots to a bowl, leaving excess oil on the baking sheet. Toss gently with feta and parsley.
HINT: Mix carrots and parsnips for even more color and flavor.
HINT: Substitute brown sugar for 1 teaspoon of your favorite spice (curry, cumin, rosemary, etc.) to create a more savory dish.
HINT: Try substituting feta cheese for cotija, gorgonzola, or freshly grated parmesan.