Recipe: Glazed Carrots with Feta

MF Carrot Parsley Salad 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 coarse salt pepper

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.

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