Honey Roasted Carrots With Feta And Pistachio

Name: Honey Roasted Carrots with Feta and Pistachio
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 pound carrots; 1 tablespoons olive oil; 1 tablespoon honey; salt; pepper; 2 tablespoons chopped roasted and salted pistachios; 1 tablespoon chopped parsley; 4 ounces feta cheese; ¼ cup whole milk; 1 teaspoon honey; ¼ teaspoon jerk seasoning (optional)

Jump to Recipe Print Recipe

Honey roasted carrots get a major flavor upgrade when you serve them over a bed of creamy whipped feta and top them with crunchy pistachios. A touch of jerk seasoning adds a savory element to the feta while parsley keeps things feeling light and fresh.

Overhead view of roated rainbow carrots topped with pistachios and parsley in a blue and white bowl.

What you’ll love about this recipe:

Perfect for Sharing. This dish is perfect for Easter dinner or any Sunday Supper. Pair it with ham, air fryer roast beef, or even wine can chicken (my take on beer can chicken!) for a delicious side dish.
Sweet and Savory. If you like the balance of sweet and savory flavors, this recipe is definitely for you! Honey enhances the roasted carrots natural sweetness, while a touch of jerk spice and nutty pistachios bring out their savory elements.
Stunningly Gorgeous. This dish is so gorgeous you won’t believe how easy it is to make! For extra visual appeal, use Dutch carrots or rainbow carrots and don’t forget to snap a photo for Instagram!

How To Make The Most Delicious Honey Roasted Carrots

Springtime always gets me excited about shaking things up in the kitchen. After months of heavy, comforting meals, I’m ready for something light and fresh, and vegetables start to regain their appeal.

I’ve had this recipe on my to-make list since late last summer. After a morning of outlet shopping in Manchester Vermont, I found myself eating lunch in the garden of The Crooked Ram, an absolutely adorable farm to table restaurant.

We shared an appetizer of roasted carrots with whipped feta and pistachios, and I immediately fell in love. The sweetness of the carrots paired so nicely with the salty cheese and nuts, and there were so many contrasting textures that made it really special even in it’s simplicity.

I immediately knew that I wanted to recreate this dish at home, but I also knew I wanted to change the seasoning around. They seasoned the carrots with curry, which I found a little overpowering. I brought things back a few notched by keeping the fork-tender carrots simple with just honey, salt, and pepper and then adding a little bit of jerk seasoning to the feta mixture to add that crucial savory element.

They’re absolute perfection and you won’t believe how simple they are to make!

Carrots, honey, feta, and pistachios arranged on a marble board.

Ingredients You’ll Need

Carrots. I used rainbow carrots here because they were on sale and I couldn’t resist how gorgeous they were, but you can definitely use standard orange carrots instead.

Honey. For that perfect kiss of sweetness. If you don’t have any, maple syrup will also work.

Feta cheese. This forms the creamy, tangy base of the dip, so you’ll want to use the best cheese you can find. I LOVE the brine-packed feta from Trader Joes. Nothing else comes compared when it comes to how creamy it is for the price! Any brine-packed feta will be deliciously creamy and salty though. If you can’t find any, any solid block feta will do. You might just need to add a little more milk to get a super smooth blend.

Whole milk. You’ll nee to add milk to the feta to get it to whip, don’t try alternative milks like almond milk here because it honestly won’t come out the same. If you don’t have milk, you can use plain Greek yogurt (fat free is fine) or sour cream.

Jerk seasoning. Nothing fancy here, just a dry jerk seasoning. It can be hard to find at some stores, but it’s easy to make your own.

Pistachios. Roasted and salted. Yum!

Fresh Parsley. Curly or flat leaf, whichever you want.

Kosher Salt and Cracked Black Pepper.

Olive oil.

You’ll also need a baking sheet or roasting pan that’s large enough to fit your carrots in a single layer.

Raw peeled rainbow carrots in a white pan.

Honey Roasted Carrots with Feta and Pistachio 1

Pro tips

For an extra creamy texture, blend the feta in a food processor until thoroughly smooth.
Roast the carrots with a drizzle of honey to enhance their natural sweetness against the salty feta.
If you find jerk seasoning too spicy, adjust by adding more honey or a little brown sugar. If you want the jerk flavor to be more pronounced, add more 1/4 teaspoon at a time.

Commonly asked questions

Can I make this ahead of time?

Yes, both components can be prepared a day ahead and assembled before serving. The carrots can be rewarmed in a 350ºF oven for 5-10 minutes, but are also delicious served at room temperature!

How to store leftovers

Store in separate air tight containers in the fridge for up to 3 days.

Dietary Considerations

As written, this recipe is vegetarian and gluten-free.

Do you have to boil carrots before roasting?

Nope! They pretty much go straight form the refrigerator ot the oven. Just scrub them and, if you want, take off the peels.

How many carrots should I make per person?

Plan for 2-3 carrots per person (although I could easily eat the whole batch by myself!) For four people, that m eans about half a bag of carrots.

More delicious side dish recipes