Roasted Carrots with Pomegranate and Feta

Roasted and glazed with homemade honey balsamic, this is the perfect side dish that will impress the guests at your table with no fuss prep and cook time!

This has been a recipe that I have been wanting to make for some time now, but majority vote said otherwise for holiday spread side dishes. This year, there’s no better occasion than an appearance in the Easter spread.

Perfect to accompany a weeknight dinner or holiday feast, this recipe is simple to make and purely delicious!

Health Benefits of Carrots:

Did you know that carrots are full of vitamins and minerals and can be considered a superfood?

Carrots are rich in a plethora of antioxidants and nutrients namely:

Carotenoids - provitamin A and have antioxidant properties thus aiding in reducing oxidative and cell damage
- Alpha-carotene-
- Beta-carotene - Beta-carotene is vastly prevalent in carrots and the body converts this antioxidant into Vitamin A.
- Lycopene - Studies suggest lycopene may decrease the risk of CVD and Alzheimers due to the protective element of oxidative damage.
- Lutein - aids in protecting the eyes against age-related macular degeneration and cataracts.
- Zeaxanthin - aids in protecting the eyes against age-related macular degeneration and cataracts.

Fiber - Soluble fiber slows the digestion and absorption of food. Insoluble fiber helps keep everything moving (if you know what I mean), therefore helping with overall bowel health.
Vitamin A - Aids in eye health (i.e. vision) and strengthens the immune system in all age groups
- Two Classifications: Preformed and provitamin

Vitamin K - Vitamin K aids in overall bone health
Potassium - integral component in blood pressure regulation
Vitamin B6 - Serves many bodily functions including but not limited to brain health, immune health, and metabolism by converting food into the preferred fuel source for energy.
Biotin - Assists in breaking down carbohydrates, protein, and fats to convert to energy. Further, biotin is known to aid in skin, hair, and nail health.

Although they are mainly composed of carbohydrates, they are considered a low-glycemic food thanks to the soluble fiber that slows down the digestion of the starch.

How to Make: Ingredients and Steps

Ingredients -

Whole medium carrots, washed and peeled - Regular or rainbow carrots can be used. Ideally, they are all similar in size to ensure even cooking.

Extra-Virgin Olive Oil - Any oil can be used

Salt and Pepper - To taste

Balsamic Vinegar - No Substitute

Honey - Maple syrup can be used if preferred

Feta - To Garnish. Milk-based feta or plant-based feta can be used

Pomegranate Seeds - To garnish

Fresh Parsley - To Garnish

Steps -

1. Preheat oven to 425 degrees Fahrenheit. Two options for cooking: a) preheat a cast iron skillet and develop a light color on carrots and finish roasting in the oven or b) line a baking sheet with parchment paper and roast in the oven.

2. Prepare the carrots; wash and peel.

3. Lay all carrots in a single layer on either the lined baking sheet or preheated cast iron skillet. Drizzle with olive oil, salt, and pepper. Gently mix the carrots to coat carrots with oil and seasonings evenly.

4.

a) If using the baking sheet method, place the tray on the middle rack of the oven and bake between 20 to 30 minutes. Bake until desired tenderness.

b) If using the cast iron skillet, lightly brown the sides of the carrots; for approximately 5 to 8 minutes. Place skillet onto the middle rack of the oven and bake until desired tenderness; 15 to 25 minutes.

5. While carrots are baking, prepare the balsamic honey glaze. Add the balsamic vinegar and honey to a small pot and mix to combine. Cook on medium heat until a rapid simmer then lower to medium-low and cook until thick and syrup-like consistency.

6. Remove the carrots from the oven and place them on the serving dish. Generously drizzle balsamic glaze over the carrots. Crumble feta on top, sprinkle pomegranate seeds, and garnish with fresh parsley.

7. Serve immediately and enjoy!