Candied Carrots with Feta

A savory spin on a traditional spring dish.

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Candied Carrots with Crumbled Feta Cheese


1 ½ lbs carrots 3 Tbsp. balsamic vinegar
3 Tbsp. olive oil 2 Tbsp. brown sugar
Salt and pepper Lemon juice
4 oz. feta cheese, crumbled


1. Preheat oven to 400 °F. Cut carrots lengthwise into thin strips. Whisk together balsamic vinegar and olive oil. Add brown sugar.

2. Toss carrots in dressing and place on a lightly greased cookie sheet. Sprinkle with salt and pepper.

3. Bake 40 to 50 minutes, or until carrots are tender and browned, stirring every 15 minutes.

4. Transfer to a serving platter and gently toss with lemon juice and feta.

Serves 6 to 8.

Nutritional Information:  Calories: 130; Fat: 8g; Cholesterol: 15mg; Sodium: 260mg; Total Carbohydrates: 12g; Dietary Fiber: 2g; Sugars: 8g; Protein: 3g.

From Hungry Is A Mighty Fine Sauce, By Shellie Rushing Tomlinson, with permission from Barbour Publishing. Photograph by Carey Eubanks Tomlinson.

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