Maple-Roasted Carrots with Feta & Pistachios

🥕 Ingredients

• 500g carrots (peeled)

• 2 tbsp olive oil

• 2 tbsp maple syrup

• 1 tbsp honey (optional, adds extra glaze)

• ½ tsp cinnamon

• ½ tsp smoked paprika (or normal paprika)

• ¼ tsp black pepper

• ½ tsp salt (adjust)

• 80g feta cheese (crumbled)

• 3 tbsp pistachios (roughly chopped)

• 1 tbsp sesame seeds (optional)

• 1–2 tbsp fresh parsley or cilantro (chopped)

• 1 tsp lemon zest or 1 tbsp lemon juice (optional but recommended)

• 1 tbsp melted butter (optional, for extra shine)

🔥 Method

1. Prep

   • Preheat oven to 200°C (392°F)

   • Slice carrots lengthwise or use whole if small.

2. Season

   • In a bowl mix: olive oil + maple syrup + honey + cinnamon + paprika + salt + pepper + butter

   • Toss carrots until fully coated.

3. Roast

   • Spread on baking tray in one layer.

   • Roast 18–22 minutes, flipping halfway.

   • If you want extra glaze, brush with a bit more maple in the last 5 minutes.

4. Assemble

   • Remove from oven, drizzle lemon zest/juice while hot.

   • Sprinkle feta crumble over warm carrots.

   • Add chopped pistachios, sesame, and fresh herbs.

5. Serve

   • Enjoy warm as a side or part of a grazing board.

✅ Tips

• Roast until edges caramelize but centers stay tender.

• Salty feta + sweet maple is the real magic, so don’t skip the feta.

• You can swap pistachios with almonds, but pistachios look best.