Baked Carrots with Cinnamon and Feta – Recipe for an easy, delicious, and vegetarian side dish featuring baked carrots served on feta cream. This delicious and incredibly simple vegetarian dish is full of flavor. The carrots are roasted with olive oil, honey, cinnamon, and salt. They are served on a creamy feta spread flavored with honey and garlic. Garnished with chopped pecans, finely grated orange zest, and fresh thyme, this makes for a delightful autumn dish that’s also perfect for the holiday season.
For this recipe, I usually prefer using young carrots with their tops intact as they taste wonderful and caramelize beautifully when roasted with the marinade. However, when they are out of season, snack-sized carrots without tops work just as well, as long as they’re not too thick or coarse.
This vegetarian side dish pairs perfectly with grilled meat or fish. You can also try my recipes for Baked Cabbage with Brown Butter and Burrata, Baked Carrots with Herb Cream, or Baked Carrots with Pesto.
Enjoy!
Baked carrots with cinnamon and feta
Ingredients
Baked carrotsInstructions
Baked Carrots
Preheat the oven to 200°C (fan).
Place the carrots in an ovenproof dish. Drizzle olive oil, liquid honey, cinnamon, and salt over the carrots and mix well. Bake the carrots for 30 minutes, stirring occasionally.
Feta Cream
Blend feta, crème fraîche, honey, garlic, and pepper into a creamy consistency.
Spread the feta cream on a plate and place the baked carrots on top. Sprinkle with pecans, grated orange zest, and fresh thyme. Serve immediately. Enjoy!
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