Safety first: Lower in added sugar, not sugar-free. Not medical or nutrition advice; check with your doctor about your own diet. Please read our editorial guidelines before you start.
Key takeaways
- Roast the carrots plain for 20 minutes, then glaze them for the last 8 to 10 minutes so the honey does not burn.
- Cut sticks about 1/2 inch thick and give them room on the pan so they brown.
- Add the feta after roasting. It keeps up to 4 days in the fridge.
In this post4 sections
What we found, and what we are guessing
The versions we read agree on 425°F and 2 pounds of carrots. Most add the honey late or in two parts, and the ones that add it at the start warn about scorching. Several say fresh rosemary and thyme burn if roasted the whole time, so the rosemary goes in with the glaze. The reel adds the honey at the start and the herbs with the oil; we changed both for those reasons, and we keep its balsamic drizzle, feta and thyme finish. Some pages could not be opened, and few had reader comments, so the tips come mostly from the recipes. Amounts are our estimates.
Watch the reel by @living_with_kamryn_klein on Instagram
Tested recipe
Honey Feta Roasted Carrots
Carrot sticks roasted until browned, tossed in a honey balsamic glaze with rosemary, then finished with a honey and balsamic drizzle, feta and thyme.
Ingredients
Carrots
- 2 lb medium carrots, peeled, cut into 3-inch sticks about 1/2 inch thick (halve or quarter the thick ends)
- 2 Tbsp olive oil
- 3/4 tsp kosher salt, Diamond Crystal; use 1/2 tsp if you use Morton
- 1/4 tsp black pepper
Glaze, added for the last 8 to 10 minutes
- 1 Tbsp honey
- 1 Tbsp plain balsamic vinegar, not balsamic glaze
- 1 Tbsp fresh rosemary, finely chopped
To finish
- 1 Tbsp honey
- 1 Tbsp balsamic glaze, the thick, syrupy kind
- 1/3 cup crumbled feta, about 2 oz; a block you crumble yourself is creamier than pre-crumbled
- 1 tsp fresh thyme leaves, from 3 or 4 sprigs
Steps
Step pictures are AI illustrations, not our dish. Our photos are coming after we cook it.
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Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan (about 18 x 13 inches) with parchment.
AI illustration -
Put the carrots on the pan and toss with the olive oil, salt and pepper. Spread them in one layer with a little space between sticks.
AI illustration -
Roast 20 minutes, turning the carrots once at the 10 minute mark, until the undersides are browned in spots and a knife meets a little resistance.
AI illustration -
Stir 1 Tbsp honey, the balsamic vinegar and the rosemary together in a small bowl. Pour over the carrots, toss with tongs right on the pan and spread them out again.
AI illustration -
Roast 8 to 10 minutes more, until a knife slides into the thickest stick easily and the glaze is sticky but not black at the edges.
AI illustration -
Pile the carrots on a platter. Drizzle with the remaining 1 Tbsp honey and the balsamic glaze, then scatter the feta and thyme over the top. Serve warm.
AI illustration
Notes
- Contains milk (feta). The feta goes on after roasting so it stays creamy instead of drying out.
- Honey is not for babies under 1 year old.
- Honey goes on for the last 8 to 10 minutes only. Added at the start, the sugars scorch before the carrots are tender.
- Use plain balsamic vinegar in the glaze step and the thick balsamic glaze only to finish. Swapping the glaze into the roasting step makes the dish too sweet and the edges can blacken.
- Two pounds of carrots fill a half sheet pan. If the sticks overlap, use two pans and swap their racks halfway through, or the carrots steam instead of browning.
- Feta is salty, so taste before adding more salt at the table.
- Honey is the only added sugar: 2 Tbsp for the whole pan is about 34 g, roughly 6 g per serving, plus the balsamic glaze. We make no lower-sugar claim.
- Starting amounts follow the reel; the timing and the two-stage glaze are our corrections from the recipes we read. The reel gave no tested amounts, so amounts and times here are our estimates.
Swaps
- Goat cheese in place of feta; untested.
- Maple syrup in place of the honey, same amount; untested.
- Fresh parsley in place of the thyme; untested.
- Baby carrots: use 2 lb and add about 5 minutes to the first roast; untested.
Storage and reheating
Storage: Cool, then refrigerate in a covered container within 2 hours. It keeps up to 4 days. We do not suggest freezing because of the feta.
Reheating: Reheat on a sheet pan at 350°F for 8 to 12 minutes until hot (165°F). Warm the carrots before you add fresh feta if you like.
Nutrition (1 serving (about 2/3 cup))
- Calories: 155 calories
- Carbs: 22 g
- Sugar: 15 g
- Fiber: 4 g
- Protein: 3 g
- Fat: 7 g
- Sodium: 320 mg
Estimates only. Not medical or nutrition advice.
Where this recipe comes from
- Inspired by Balsamic Glazed Carrots with Whipped Feta from I Heart Vegetables, which we used for the plain first roast and the late glaze.
- Also from Balsamic Roasted Carrots by Baked Bree, for adding the fresh herbs partway through so they do not burn.
- The idea came from this reel by @living_with_kamryn_klein.
How to serve it
Serve warm next to roast chicken, turkey or a holiday ham. It also works on a Thanksgiving table next to something creamy, like mashed potatoes, because the carrots bring sweet, tangy and salty on one plate.
Every recipe from Diane's reels in one printable book: the Healthy Recipes Cookbook.
Frequently asked questions
Why did my honey glaze burn?
It was in the oven too long. Roast the carrots plain first and add the honey for the last 8 to 10 minutes only.
Can I use crumbled feta from a tub?
Yes. A block of feta in brine that you crumble yourself is creamier, but both work.
How is this different from your honey balsamic carrots?
This one uses a quick no-cook glaze with rosemary and a honey, balsamic glaze and feta finish. The other simmers the glaze with butter and garlic and uses feta as an option.
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