Roasted Carrots with Feta and Pomegranates

While everyone around the U.S. is happy that Spring has begun, apparently Boston didn’t get the memo, considering we woke up to about 5 inches of snow. So, before I get too excited about all the spring foods and my garden which will be overflowing with herbs in just a few short…months, I wanted to share a great side dish to get you through the last cold days of the season.

I’ve shared some sweetened roasted carrots before, and this is an enhanced version of those! They’re roasted (with the pretty stems!), and topped with a few sweet and savory goodies. I could definitely eat this entire plate myself.

Sidenote: Even though scalloped potatoes are DEFINITELY a winter food…they’re featured in the background of the photo above, and I’ll totally be sharing them soon. So much for seasonal eating… 😛

Preheat the oven to 400 degrees.

Peel and trim the carrots, leaving on the green stems.

Place the carrots onto a baking sheet and drizzle the olive oil on the carrots and sprinkle with salt and pepper. Toss the carrots so they’re evenly coated.

Roast for about 35-40 minutes, or until they’re nice and brown.

Remove from the oven and arrange onto a serving platter.

Sprinkle with feta and pomegranate arils, and drizzle with balsamic glaze.

You can customize this recipe any way you like, I like to add something sweet, savory, or a new texture. Some of my other fave combos are: honey & pistachios, chili spiced yogurt & pumpkin seeds, or a classic maple syrup and pecans.

Enjoy!

Makes: 3-4 servings

Prep: 5 minutes, Cook: 35-40 minutes, Total: 40-45 minutes

16-20 carrots
2 tablespoons olive oil
salt and pepper, to taste
1/4 cup feta cheese
2-3 tablespoons pomegranate arils
1-2 tablespoons balsamic glaze