Balsamic Glazed Carrots with Whipped Feta

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These balsamic glazed carrots are easy to make, and the whipped feta takes them over the top! It’s a simple recipe that feels fancy, but is easy enough to make for a weeknight side dish.

There’s a local restaurant here, Helen’s, that has a roasted carrot dish served with whipped feta. It’s so good and we get it every time we go there. I couldn’t get it off my mind so I figured I needed to try to make it at home! This version is a little bit different, because I don’t think Helen’s uses balsamic vinegar, but I love how this turned out! The carrots roast until the edges caramelize, then they get coated in sweet balsamic glaze. Then we’re piling them on top of a creamy whipped feta.

feta carrotsfeta carrots

Ingredients & Substitutions

For the carrots

  • Carrots: Rainbow carrots or regular carrots both work. Look for carrots that are similar in size so they roast evenly, and slice any thick ones in half lengthwise. I usually find rainbow carrots at Trader Joe’s, Whole Foods, Publix, or Wegmans but most major grocery stores should have them.
  • Olive oil, kosher salt, and black pepper: This combination creates the base seasoning before roasting.
  • Honey: This creates the sticky glaze and helps the edges caramelize. Maple syrup works as a swap.
  • Balsamic vinegar: A good quality aged balsamic has a naturally richer, sweeter flavor, but standard balsamic vinegar works well too.
  • Dijon mustard and garlic: This adds a little tang and savory depth so the glaze isn’t one-note sweet.
  • Fresh thyme: This adds a nice little pop of color. Rosemary or dill works here too if that’s what you have.

For the whipped feta

  • Feta cheese: A block of feta packed in brine whips up creamier than pre-crumbled.
  • Plain Greek yogurt and cream cheese: These make the feta smooth and spreadable. Sour cream can be swapped in for the yogurt.
  • Olive oil, lemon juice, and black pepper: The olive oil helps thin it out while keeping it rich and the salt and pepper bring out the rest of the flavors.

How to Make Balsamic Glazed Carrots

Add the prepped carrots to a large mixing bowl, drizzle with olive oil, and season with salt and black pepper. Toss until each carrot is lightly coated. Spread them out in a single layer on the prepared baking sheet, giving them a little space so they’ll roast instead of steam. Roast for 20 minutes.
While the carrots roast, whisk together the honey, balsamic vinegar, Dijon mustard, minced garlic, and fresh thyme in a small bowl.
Brush or drizzle the glaze over the carrots, then return them to the oven for another 10-15 minutes, until they’re tender and the edges are beautifully caramelized.
While the carrots finish roasting, combine the feta, Greek yogurt, cream cheese, olive oil, lemon juice, and a few cracks of black pepper in a food processor. B
. lend until smooth, creamy, and easy to spread. If needed, add another teaspoon of olive oil to loosen the texture.
Once the carrots are browned and tender, they’re ready to assemble.
Spread the whipped feta across the bottom of a serving platter. Arrange the warm roasted carrots on top, and spoon any remaining glaze from the baking sheet over them.

Tips for the Best Roasted Carrots

  • Don’t overcrowd the pan. Carrots need space on the baking sheet or they’ll steam instead of developing caramelized edges. Use two pans if you have to, and rotate halfway through baking.
  • Wait to add the glaze. Honey can burn at high temperatures, so brushing it on partway through the cooking time gives you caramelization without scorching.
  • Choose similar-sized carrots so everything finishes at the same time. If you’re cutting larger carrots down, slicing them on the bias makes for pretty pieces with more surface area to caramelize.
  • Leave a little stem attached if you’re using whole carrots. It looks really pretty!
  • Let them rest a few minutes before serving so the glaze thickens slightly.

Other Carrot Recipes

If you enjoy this recipe, try my spicy harissa roasted carrots, miso glazed carrots, or my roasted chickpea and carrot tacos!


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Description

These balsamic glazed carrots are easy to make, and the whipped feta takes them over the top! It’s a simple recipe that feels fancy, but is easy enough to make for a weeknight side dish.

For the carrots

  • 2 pounds rainbow carrots or regular carrots, peeled
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, finely minced
  • 1 teaspoon fresh thyme leaves

For the whipped feta

  • 8 ounces feta cheese
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • Pinch of black pepper

Optional Garnishes

  • Chopped roasted pistachios
  • Fresh thyme or parsley

  1. Preheat your oven to 425*F and line a large baking sheet with parchment paper. If your carrots are especially thick, slice them in half lengthwise so they’ll roast evenly. Leave smaller carrots whole.
  2. Add the carrots to a large bowl. Drizzle with olive oil and season with salt and black pepper. Toss everything together until each carrot is lightly coated.
  3. Spread them out in a single layer on the prepared baking sheet, giving them a little space so they’ll roast instead of steam. Roast for 20-25 minutes, until they’re starting to soften and they’re beginning to brown.
  4. While they’re roasting, whisk together the honey, balsamic vinegar, Dijon mustard, minced garlic, and fresh thyme in a small bowl. Brush or drizzle the glaze over the carrots, then return them to the oven for another 10-15 minutes, or until they’re tender and edges are beautifully caramelized.
  5. While the carrots finish roasting, combine the feta, Greek yogurt, cream cheese, olive oil, lemon juice, and a few cracks of black pepper in a food processor. Blend until the mixture is smooth, creamy and easy to spread. If needed, add another teaspoon of olive oil to loosen the texture.
  6. Spread whipped feta across the bottom of a serving platter. Arrange the warm roasted carrots over the feta, making sure to spoon any extra glaze from the baking sheet over top.
  7. Finish with any garnishes you like. Serve warm & enjoy!

Frequently Asked Questions

  • Do I have to peel the carrots? I usually do, because it’s a little faster than scrubbing them. But it’s up to you! If they’re fresh and scrubbed well, you can leave the peels on.
  • Do you add the balsamic glaze before or after cooking? You add it during the cooking process, but toward the end. Honey can burn at high temperatures, so the carrots roast plain first, then get brushed with the glaze for the final 10-15 minutes. You get all the caramelization without any scorching.
  • What are the most common mistakes with glazed carrots? Overcrowding the pan! If you pack them too tightly, they’ll steam instead of caramelize. Trust me, I’ve roasted a lot of vegetables so I’ve perfected the art! Also, be sure your carrots are all roughly the same size so they cook at the same rate.
  • Can I use baby carrots? They’ll work in a pinch, but they won’t roast quite as beautifully as whole carrots. Whole rainbow carrots or fresh garden carrots caramelize better and have a naturally sweeter flavor. I usually find these carrots at Publix, Trader Joe’s, Whole Foods or Wegmans.
  • Can I make these in the air fryer? Yes! Air fry at 380°F for about 15 minutes, shaking the basket halfway, then toss with the glaze and cook another 3-4 minutes until glossy. Work in batches so the carrots stay in a single layer. Air fryer cooking times can vary a lot depending on the type you have so keep a close eye on it!
  • Can I make balsamic glazed carrots on the stovetop? You can. Simmer sliced carrots until just tender, drain them well, then finish in a skillet with the glaze until it’s glossy and coats the carrots. You’ll trade those roasty caramelized edges for speed, but it works when the oven’s full.
  • Can I prep this the night before? Yes, this recipe is great for prepping ahead. Roast the carrots up to a day in advance, make the whipped feta up to two days ahead, and keep them in separate containers in the fridge. Reheat the carrots and assemble just before serving.
  • Can I add other vegetables to the pan? Definitely! Parsnips, sweet potatoes, shallots, Brussels sprouts, or butternut squash all roast beautifully with the carrots. Just cut everything into similar-sized pieces so it cooks evenly. Quicker-cooking veggies like asparagus should go on their own pan since they’ll be done long before the carrots.

What to Serve with Balsamic Glazed Carrots

This side dish works well with just about any main dish. I love it paired with my vegetarian pot pie or pot pie soup. It also works well with other sides like roasted broccoli, rice pilaf, or crusty artisan bread for scooping up the extra whipped feta!

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you’re making this ahead, store the whipped feta separately for the best texture. You can also toast the pistachios ahead of time and store them in an airtight container. To reheat, warm the carrots in a 350°F oven for about 10 minutes, or microwave until heated through. The whipped feta is delicious served chilled or at room temperature, so no need to reheat it.

Variations

  • Swap in goat cheese for a tangy flavor. I love this whipped goat cheese with roasted veggies.
  • Pecans or walnuts work well in place of pistachios.
  • Add roasted shallots to the baking sheet for extra sweetness.