Carrots Recipe

Prep carrots

Preheat the oven to 425°F (220°C). Peel carrots if desired and trim tops; cut thicker carrots in half lengthwise so pieces are similar in thickness. Pat carrots dry.

Season

Place carrots on a rimmed baking sheet. Drizzle with 2 tbsp olive oil, sprinkle 3 tsp kosher salt, 1 tsp black pepper and 1 tsp finely chopped rosemary. Toss so carrots are evenly coated and spread in a single layer with space between pieces for even roasting.

Roast

Roast in the preheated oven for 20–25 minutes, turning once halfway through, until carrots are tender and edges caramelize. Smaller or thinner carrots may take 15–18 minutes; larger pieces may take up to 30 minutes.

While carrots roast, make the drizzle: combine 2 tbsp honey, 1 tsp lemon juice and 1 tsp finely chopped rosemary in a small bowl. If honey is too thick, add 1 tsp hot water and whisk until smooth. Adjust lemon/honey balance to taste so the drizzle is bright but sweet.

For a thinner glaze, briefly warm the honey mixture in the microwave for 10–15 seconds or in a small saucepan over low heat, stirring until pourable.

Remove roasted carrots from the oven and transfer to a serving platter or leave on the baking sheet. Drizzle the rosemary-honey evenly over the hot carrots so it melts slightly into the caramelized edges.

Scatter 3 oz crumbled feta over the carrots while still warm so it softens slightly. Sprinkle 2 tbsp toasted pine nuts or sliced almonds if using, and finish with 1 tsp minced parsley or extra rosemary. Taste and add a pinch (about 1/4 tsp) flaky sea salt if desired.

Serve warm or at room temperature as a side dish. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently in a 350°F (175°C) oven for 8–10 minutes.