Lemon-roasted carrots with thyme and feta

A really easy side dish of roasted carrots with lemon, thyme and feta. Perfect at any time of year — and a dish that is simple to put together and looks after itself in the oven.
When you can get hold of multicoloured carrots, I warmly recommend using them; they look wonderful on the plate.

Lemon-roasted carrots with thyme and feta

Recipe for roasted carrots in a lemon and honey marinade with thyme, finished with crumbled feta.

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5 from 6 votes

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Course: Side dish

Cuisine: Danish

Total Time: 45 minutes minutes

Change servingsServings: 4 people

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Ingredients

• ▢ 500 g carrots
• ▢ 2 tbsp oil
• ▢ 1 tbsp honey
• ▢ 1/2 lemon juice only
• ▢ 1/2 tsp dried thyme
• ▢ 100 g feta
• ▢ Salt and pepper
• ▢ Flat-leaf parsley and fresh thyme leaves, to serve

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Method

• Peel the carrots and cut them lengthways into quarters if they are large enough. New-season carrots are usually quite thin, so just leave them whole or halve them lengthways.
• Mix the oil, lemon juice, honey and thyme, then season to taste with salt and pepper.
• Put the carrots in an ovenproof dish, foil tray or similar and pour the marinade over them. Toss well so the carrots are evenly coated.
• Roast the carrots in a preheated oven at 200°C (conventional oven, top and bottom heat) for approx. 30-35 minutes.
• Arrange the carrots on a plate and top with roughly chopped flat-leaf parsley, crumbled feta and fresh thyme leaves.

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