This roasted carrots and feta recipe blends sweet, caramelized carrots with salty feta for a delicious and balanced side dish. Whether you’re opting for a vegan version or using traditional feta, this simple dish adds vibrant flavors to any meal.
Ingredients You’ll Need For This Recipe
To prepare this dish, gather these fresh ingredients:
- 2 carrots, cut into 1-inch thick cubes
- 1 block vegan feta or traditional feta, cut into cubes matching the carrots
- 3 tbsp extra virgin olive oil, divided
- 2 tsp agave syrup
- 1 tbsp balsamic vinegar
- Sea salt, to taste
- 1 tbsp water, for deglazing the pan
Now Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 400°F. This will help you achieve that perfect golden-brown color on both the carrots and feta.
2. Prepare and Bake the Feta
- Cut your feta into cubes, making sure they match the size of your carrot pieces for even cooking.
- Lightly spray the feta with extra virgin olive oil.
- Arrange the feta cubes on a shallow sheet pan and bake for 15 minutes, or until they turn golden brown. Once done, set them aside.
3. Season and Roast the Carrots
- On the same sheet pan, add the carrot cubes, one tablespoon of olive oil, agave syrup, and balsamic vinegar.
- Toss the carrots thoroughly to ensure each piece is evenly coated. Sprinkle them with sea salt to enhance their flavor.
- Roast the carrots at 400°F for 15 minutes, or until they become tender and caramelized.
4. Deglaze the Pan
Once the carrots are done, add 1 tablespoon of water to the hot sheet pan. Use a flat spatula to gently scrape the pan and collect the flavorful glaze formed from roasting.
5. Assemble and Serve
Arrange the roasted carrots and baked feta cubes on a serving plate. Drizzle everything with a little extra virgin olive oil and the flavorful glaze you deglazed from the pan. Serve immediately for the best taste!
Tips for Success
- Even Cubes: Make sure your carrot and feta cubes are the same size to ensure even roasting.
- Agave Alternative: If you don’t have agave syrup, feel free to substitute it with maple syrup or honey for a slightly different flavor profile.
- Deglazing: Don’t skip the deglazing step! It adds extra richness to the dish by incorporating all the caramelized bits left on the pan.
Serving Suggestions
This roasted carrot and feta dish pairs beautifully with a variety of mains. It works well alongside grilled meats, hearty salads, or even as a standalone vegetarian side. The combination of textures—creamy feta and tender carrots—makes it a perfect complement to any meal.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven at 350°F for about 10 minutes. Drizzle with a bit of olive oil before serving to refresh the flavors.
Balsamic Glazed Carrots and Baked Feta
Ingredients
- 2 carrots cut into 1-inch thick cubes
- 1 block vegan feta or traditional feta cut into cubes matching the carrots
- 3 tbsp extra virgin olive oil divided
- 2 tsp agave syrup
- 1 tbsp balsamic vinegar
- sea salt to taste
- 1 tbsp water for deglazing the pan
Instructions
- Preheat the oven to 400°F.
- Cut the feta into cubes to match the size of the carrot cubes. Spray the feta cubes with extra virgin olive oil and bake in a shallow sheet pan for 15 minutes or until golden brown. Remove and set aside.
- On the same sheet pan, add the carrot cubes, one tablespoon of extra virgin olive oil, agave syrup, balsamic vinegar, and toss the carrots to coat them well. Sprinkle with sea salt.
- Roast the carrots at 400°F for 15 minutes until cooked through and golden brown.
- Add one tablespoon of water to the sheet pan to deglaze it. Scrape the pan with a flat spatula to collect the glaze.
- Arrange the roasted carrots and baked feta on a plate. Drizzle with extra virgin olive oil and the glaze from the carrots. Enjoy!
Notes
- Ensure the feta is sprayed with olive oil to get a nice golden brown finish.
- Deglazing the pan with water ensures you capture all the delicious flavors from the roasted carrots.
- This dish can be made with either vegan or traditional feta based on preference.
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