Roasted Carrots with Hot Honey, Pistachios, and Feta

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Roasted Carrots with Hot Honey, Pistachios, and Feta

Recipe from Two Peas and Their Pod

Sweet, spicy, and full of texture, these roasted carrots are caramelized to perfection, drizzled with hot honey, and topped with a crunchy pistachio feta crumble. An easy, elegant side dish for any occasion.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Keyword: carrots, feta cheese, hot honey, pistachio

Servings:

Calories: 146kcal

Ingredients

For the carrots:

2 pounds carrots, peeled
2 tablespoons olive oil
1/2 teaspoon garlic powder, optional
Kosher salt and black pepper, to taste
1 tablespoon hot honey, for drizzling

For the pistachio feta crumble:

1/4 cup finely chopped pistachios
1/4 cup crumbled feta cheese
1 1/2 tablespoons finely chopped parsley
1 tablespoon finely chopped dill
Kosher salt and black pepper, to taste

Instructions

Preheat oven. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or aluminum foil for easy clean up. Set aside.
Prepare carrots. With a sharp knife, cut off the tops of the carrots. Slice the carrots diagonally, in 1/2-inch-thick slices. Make sure they are close to the same size, so they cook evenly.
Season carrots. Place the carrots on the baking sheet and drizzle with olive oil. Sprinkle with garlic powder, if using. Toss until well coated. Season with salt and black pepper, to taste. Make sure the carrots are in an even layer on the baking sheet.
Roast. Place the pan in the oven and roast the carrots for 20 to 30 minutes, tossing halfway. Time will vary depending on the thickness of the carrots.
Make the crumble. While the carrots are roasting, make the crumble. In a small bowl, combine pistachios, feta, parsley, dill, salt, and pepper.
Assemble and serve. When the carrots are fork tender, remove from the oven and drizzle with hot honey. Top with the crumble. Serve immediately.

Notes

Cut evenly: Slice the carrots into similar sizes so they roast evenly and finish at the same time.
Don’t overcrowd the pan: Spread the carrots in a single layer—if they’re too close together, they’ll steam instead of caramelize. Use two pans if needed.
Roast at high heat: 425°F is key for getting those golden, slightly crispy edges.
Hot honey timing: Drizzle the hot honey after roasting to keep the flavor bright and prevent burning.
Pistachio tip: Roughly chop for texture, too fine and you’ll lose the crunch.
Make ahead: You can roast the carrots ahead of time, then reheat and add the hot honey and crumble just before serving.
Serving tip: These are best served warm, right after adding the crumble so you get the contrast of warm carrots and fresh topping.

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