Balsamic Glazed Carrots and Baked Feta
A simple yet flavorful dish of roasted carrots with a balsamic glaze and baked feta, perfect for a light appetizer or side dish.
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.