2 ¼ pounds whole rainbow carrots or regular carrots, trimmed and peeled, large carrots cut in half lengthwise or into 2-inch chunks
3 Tablespoons unrefined avocado oil or coconut oil
½ teaspoon sea salt, or more to taste
3 Tablespoons honey or pure maple syrup, plus more for serving
¾ teaspoon sriracha, use more if you like spicy
2 ounces feta, crumbled (sub avocado for vegan or DF)
3 Tablespoons toasted pistachios, chopped or toasted sunflower seeds
2 Tablespoons chopped chives or dill for garnish, optional
Instructions
Preheat oven to 425 degrees or 400 degrees on convection. Line a rimmed baking sheet with unbleached parchment paper. Place carrots on baking sheet and toss with oil. Season with salt. Roast the carrots for about 20 minutes or until slightly golden brown.
In a small bowl, whisk honey and sriracha until well combined. Remove the carrots from the oven and brush with honey mixture. Continue to roast carrots for 10-15 minutes, or until caramelized.
Place the carrots on a large platter. Top with crumbled feta and a drizzle of honey, if desired. Sprinkle the pistachios and herbs on top of the carrots.
Recipe by Pamela Salzman at https://pamelasalzman.com/sweet-and-spicy-carrots-with-pistachios-and-feta-recipe/