Description
Roasted Carrot and Beet Medley with Honey and Feta is a warm, colorful, and flavorful side dish featuring caramelized root vegetables, tangy feta, sweet honey, and fresh herbs—perfect for any occasion.
Ingredients
• 4 medium carrots, peeled and sliced
• 3 medium beets, peeled and diced
• 2 tbsp olive oil
• Salt & black pepper, to taste
• 1½ tbsp honey (22 ml)
• ½ cup (75 g) crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• Optional: 1 tbsp balsamic glaze for finishing
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Peel and chop the carrots and beets. Slice carrots into rounds, dice beets into chunks.
3. Toss both vegetables in olive oil, salt, and pepper. Spread them out on the baking sheet.
4. Roast for 30–35 minutes, flipping halfway through, until tender and lightly browned.
5. Drizzle warm vegetables with honey immediately after removing from oven.
6. Transfer to a serving dish and sprinkle with crumbled feta and chopped parsley.
7. If using balsamic glaze, drizzle it over the top before serving.
8. Serve warm or at room temperature.
Notes
– For vegan version: use maple syrup instead of honey and plant-based feta.
– Roast beets and carrots separately if you want to prevent color bleeding.
– Try goat cheese or blue cheese as alternative toppings.
– Golden beets or rainbow carrots add even more color variation.
– Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 10
- Cook Time: 35
- Method: Roasted
- Cuisine: Vegetarian