Honey Roasted Carrots with Feta & Dill
Editor's Pick Side Dish.
Tender, sweet roasted carrots topped with salty feta cheese and fresh dill. An easy, elegant side dish for any occasion.
I remember making these for the first time on one of those early spring days when you can finally open the windows again. The whole house smelled sweet and earthy from the roasting carrots. I brought them to the table, and they just looked so lovely and colorful. It felt like bringing a little bit of the garden inside. Now, it’s my go-to for just about everything—a quiet weeknight dinner, a big family meal. It just always feels right.
Why You'll Fall in Love with This Recipe
- •It turns a humble vegetable into something truly elegant.
- •The perfect balance of sweet, salty, and fresh flavors.
- •So simple to make, but it looks gorgeous on the table.
- •A wonderful side dish for holidays or just a quiet Tuesday.
- •The kitchen smells absolutely amazing while they roast.
- •It’s naturally gluten-free and vegetarian, so everyone can enjoy it.
My sister tried these last weekend and immediately asked for the recipe. She said, 'I could eat a whole plate of just these carrots for dinner.' Honestly, I agree with her. They're that good.
Essential Ingredient Guide
- Carrots: Any carrots work, but I love using rainbow or heirloom carrots when I can find them. They add such beautiful color. Just make sure they're scrubbed well; I like to leave a little bit of the green tops on for a rustic look.
- Honey: A good quality honey makes a difference. It adds a lovely floral sweetness that pairs so well with the earthy carrots. Maple syrup also works if you prefer.
- Feta Cheese: Please, if you can, buy a block of feta packed in brine. It’s so much creamier and has a better flavor than the pre-crumbled kind. It just melts into the warm carrots perfectly.
- Fresh Dill: There's no substitute for fresh dill here. Its bright, almost citrusy flavor cuts through the richness and sweetness. It's the final touch that brings everything together.
Complete Cooking Process
- First, preheat your oven to 400°F. Give your carrots a good scrub under cool water.
- Trim the ends and slice any thicker ones in half lengthwise. We want them to cook evenly.
- Toss them in a big bowl with the olive oil, honey, salt, and pepper until they're all coated and glossy.
- Arrange the carrots on a parchment-lined baking sheet. Give them some space!
- Slide them into the hot oven and let them roast for about 25 minutes.
- You'll know they're ready when they're fork-tender and have those lovely dark, caramelized edges. The smell is just divine.
- Gently move the hot carrots to your favorite serving dish.
- Immediately crumble the feta over them so it gets just a little bit melty.
- Sprinkle with the fresh, chopped dill. Take a moment to admire how pretty it looks.
- Serve them while they’re warm. They’re perfect just as they are.
A Few Common Questions
→Can I use baby carrots for this recipe?
Yes, absolutely. You can use baby carrots and leave them whole. Just keep an eye on them as they might cook a little faster than larger carrots.
→Can I prepare these carrots ahead of time?
You can roast the carrots a few hours ahead and then gently rewarm them in the oven before serving. I would wait to add the feta and dill until right before you put them on the table so they stay fresh and bright.
→What can I substitute for dill?
If you're not a fan of dill, fresh parsley or even a little fresh mint would be lovely alternatives. They'd both offer that nice, fresh contrast.
→My honey is solid. What should I do?
Oh, that happens! Just gently warm it in a small saucepan over low heat or pop it in the microwave for a few seconds until it's liquid and easy to drizzle.
Honey Roasted Carrots with Feta & Dill
Honey roasted carrots with feta and dill are a must-make side dish for spring! This recipe is easy, flavorful, and perfect for any meal.
Timing
Prep Time
10 minutes
Cook Time
25-30 minutes
Total Time
40 minutes
Recipe Details
Ingredients
For the Carrots
- 012 lbs carrots, scrubbed and trimmed
- 022 tablespoons olive oil
- 032 tablespoons honey
- 041/2 teaspoon salt
- 051/4 teaspoon black pepper
For the Topping
- 011/3 cup crumbled feta cheese
- 022 tablespoons fresh dill, chopped
- 03Optional: a handful of toasted pistachios or walnuts
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
If your carrots are thick, slice them in half lengthwise. If they are thin, you can leave them whole. The goal is to have them be similar in size for even cooking.
In a large bowl, toss the carrots with olive oil, honey, salt, and pepper. Make sure each carrot is nicely coated.
Spread the carrots in a single layer on the prepared baking sheet. It’s important not to overcrowd the pan so they roast instead of steam.
Roast for 25-30 minutes, flipping halfway through, until the carrots are tender and beautifully caramelized at the edges.
Remove the carrots from the oven and transfer them to a serving platter.
While they are still warm, sprinkle the crumbled feta cheese and fresh chopped dill over the top.
If you're using them, add a sprinkle of toasted nuts for a nice crunch. Serve warm and enjoy.
Notes & Tips
- 1If your carrots are very sweet, you might want to use a little less honey.
- 2Toasted pistachios, walnuts, or even pumpkin seeds add a wonderful crunch on top.
- 3Feel free to leave the carrots unpeeled for a more rustic feel, just be sure to scrub them very well.
Tools You'll Need
- •Don’t overcrowd your baking sheet. Giving the carrots space is the key to getting them nicely roasted and caramelized, not steamed.
- •Use parchment paper. It prevents the honey from sticking and burning onto your pan, which makes cleanup so much easier.
- •Cut carrots to a uniform size. This ensures they all cook at the same rate and are perfectly tender at the same time.
- •Add the fresh herbs at the end. Sprinkling the dill on after roasting keeps its flavor bright and fresh.