Honey-Roasted Carrots with Feta and Mint

These roasted carrots are so good because they’re kissed with our Tupelo honey, lemon, feta, and mint. They’re a great side dish for your holiday table or weeknight dinner.

Honey-Roasted Carrots with Feta and Mint
(roasted carrots with honey, lemon, )
Serves 4 to 6

What You Need:
2 pounds baby carrots with stems (or whole carrots, peeled and cut on the bias into chunks)
2 tablespoons Savannah Bee Company Honey (we used Tupelo Honey)  , plus more for drizzling
2 tablespoons olive oil
Kosher salt and freshly ground pepper
1 teaspoon lemon zest
1 tablespoon lemon juice
½ cup crumbled feta
1 tablespoon coarsely chopped mint
Savannah Bee Company Raw Honeycomb, cut into chunks (for garnish)

What to Do:

1. Wash Up!

2. Roast the carrots: Preheat the oven to 400°F. Coat a rimmed baking sheet with cooking spray. Add the carrots with the honey and olive oil to the baking sheet and toss well to coat. Sprinkle with salt and pepper. Bake for 20 minutes, turning halfway through. Stir the carrots again and continue to roast for 15 more minutes or until they’re golden brown and tender.

3. Finish the carrots: Add the lemon zest and lemon juice to the carrots and toss to coat.

To Serve: Spoon the carrots onto a platter. Sprinkle with feta and mint, and top with honeycomb before serving.

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