Brown Butter and Honey Glazed Carrots with Whipped Feta
Ingredients
For the carrots:
- 1.5 to 2 pounds carrots peeled and trimmed
- 3 tablespoons butter
- 2-3 sprigs rosemary
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
- Salt and freshly ground black pepper to taste
For the whipped feta:
- 8 ounces feta
- 1 cup greek yogurt
- 1 lemon juiced and zested
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 425 degrees F. Place peeled and trimmed carrots on a baking sheet.
- In a medium saucepan over medium heat, melt butter. Add rosemary, and cook, stirring frequently and adjusting temperature as needed, to allow butter to get brown bits on the bottom. Cook until butter becomes a golden brown color and smells nutty, about 2-3 minutes. Turn off heat. Add honey, stirring until well combined. Stir in apple cider vinegar.
- Pour about half the glaze (and all the rosemary sprigs) over the carrots, tossing to coat. Season with salt and pepper. Place in preheated oven and cook for about 25-30 minutes (cook time will vary based on carrot size), stirring halfway through. Remove from the oven.
- Meanwhile, while the carrots cook, make the whipped feta. Combine a feta, greek yogurt, lemon zest and juice, and olive oil in a food process and blend until smooth and creamy. Season with salt and freshly ground pepper.
- To serve, spread whipped feta on a serving dish. Add carrots. Drizzle remaining glaze over the top (may need to reheat glaze briefly if thickened too much while cooling), then serve.
Tried this recipe?Let us know how it was!
Leave a Reply