Honey Roasted Heirloom Carrots
with Herby Vinaigrette and Feta
This dish celebrates all the glory of harvest time, featuring sticky-sweet roasted carrots tossed with an herby vinaigrette and topped with a creamy, salty cheese.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
908 g
Rainbow Heirloom Carrots
2 tbsp
Honey
7 g
Parsley
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
7 g
Chives
1 tsp
Dill-Garlic Spice Blend
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard)
Not included in your delivery
2 tbsp
Oil*
0.81 tsp
Salt*
0.56 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F.Wash and dry all produce.Start carrots once potatoes are mashed! Peel, then quarter carrots lengthwise.Add carrots, Dill-Garlic Spice Blend, 1 tbsp oil, 3/4 tsp salt and 1/2 tsp pepper to a parchment-lined baking sheet. Drizzle half the honey over carrots, then toss to coat. Spread carrots into a single layer. Roast carrots in the bottom of the oven, stirring and rotating sheet halfway through, until golden-brown and tender, 28-32 min.Loosely cover carrots with foil until ready to serve.
Meanwhile, finely chop 1 package of parsley and 1 package of chives. Add vinegar, mustard, 1 tbsp oil and remaining honey to a medium bowl. Whisk to combine, then season with salt and pepper, to taste. Stir in parsley and chives. Set aside.
Arrange roasted carrots on a serving dish. Drizzle over any remaining juices from the baking sheet. Spoon herby vinaigrette over top Sprinkle with feta.Top with crispy shallots.
