Ingredients
Scale
- 1 pound carrots, peeled and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
Instructions
- Preheat oven to 400°F (200°C). Bring a pot of salted water to a boil. Add carrots and cook until fork-tender, about 10-12 minutes.
- Drain carrots well and place them on a baking sheet lined with parchment paper.
- Using the bottom of a glass or a potato masher, gently smash each carrot until flattened.
- In a small bowl, whisk together olive oil, honey, Dijon mustard, minced garlic, salt, and pepper.
- Brush the honey-Dijon glaze over the smashed carrots.
- Roast in the preheated oven for 15-20 minutes, or until the carrots are crispy and golden brown.
- Remove from oven and sprinkle with crumbled feta cheese, fresh parsley, and fresh thyme leaves. Serve immediately.
Notes
For extra crispy carrots, broil for the last 2-3 minutes of cooking, watching carefully to prevent burning. You can substitute goat cheese for feta cheese. Add a pinch of red pepper flakes for a little heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg