RECIPE – Roasted Carrots w/ Caraway, Honey and Feta Cheese

by Henry Gould – Jan 9th, 2019

The holiday season is over, which means power-washing your arteries free of all the cheese and egg nog that is probably still lingering.

Yes, this particular recipe has some cheese, but I mean… feta is pretty mild as far as cheeses go… and you want to start 2020 on a healthy kick that you can still maintain, right…?? RIGHT???

You might know caraway seeds from caraway rye bread. It has a very unique flavor, and is actually related to the carrot family, hence why they go so well together.

Depending on the size of the carrots, I like to either leave them whole with a little of the stem still attached, or cut in half down the middle to give two equal halves.

As per below instructions, roast about 95% of the way in the oven, take out, add the honey and glaze over the stove, otherwise it might burn.

Roasted Carrots w/ Caraway, Honey and Feta Cheese
  • 3-4 Carrots per person, ideally with the green stalks still attached
  • Caraway seeds
  • Butter
  • Sea Salt
  • Black Pepper
  • Honey
  • Feta Cheese
  • Chives, finely minced

Wash your carrots and cut the stalks so there’s a couple centimeters of green still left on. Peel them if you like, but sometimes it’s not necessary. If they’re big, cut in half lengthwise (the long way), otherwise leave whole.

Heat your oven to 400F. Melt some butter in a pan that can go in the oven. Add the carrots and fry for a couple minutes on the stove top. Season with salt and pepper, and sprinkle all over with caraway seeds.

Put the pan in the oven and roast for 30 mins. After 30 mins, take the pan out and put back on the the stove top heat. Drizzle the carrots with some honey and toss around. Turn the heat off and crumble over as much feta as you like. It’s nice to let the feta melt slightly, which creates a little sauce with the honey.

Sprinkle with the chives and serve.

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