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Hot Honey Carrots

This might just be the best side dish, ever. It’s the perfect balance of flavours and textures. The hot honey caramelised carrots bring sweetness and spiciness, the whipped feta creaminess and tang, the crispy quinoa a delightful savoury crunch, and the spring onion salsa smokiness and acidity. A lot goes into it but I promise it’s worth it.

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 1x

Ingredients

Scale

For the carrots:

  • 750g carrots
  • 1 tsp coriander seeds, crushed
  • 1 tsp cumin seeds
  • 4 tbsp hot honey 

For the quinoa:

  • 250g cooked quinoa
  • 1 tsp coriander seeds, crushed
  • 1 tsp cumin seeds

For the whipped feta:

  • 200g Greek yoghurt
  • 100g feta, crumbled

For the salsa:

  • 2 spring onions, halved
  • 1 red chilli
  • 10g fresh coriander, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp freshly-squeezed lemon juice

Instructions

  1. Heat your oven to 200°C / 180°C fan.
  2. Place the carrots in a roasting tin. Add the coriander seeds and cumin seeds, season with salt and pepper and drizzle with olive oil. Toss to coat, then roast for 40 minutes, or until the carrots are tender.
  3. Meanwhile, place the quinoa in a separate roasting tin. Add the coriander seeds and cumin seeds, season with salt and pepper and drizzle with olive oil. Toss to coat, then roast, tossing once halfway through, for 30 minutes, or until crisp.
  4. Meanwhile, whisk the greek yoghurt and feta, with a pinch of salt and pepper, until well-combined.
  5. Toss the spring onions and red chilli in olive oil. Heat a large cast iron pan over high heat. Add the spring onions and cook until charred on both sides. Do the same with the red chilli.
  6. Leave to cool then finely chop them up. Add them to a bowl with the fresh coriander, olive oil and lemon juice. Stir to combine and season with salt and pepper, to taste.
  7. Take the carrots out of the oven, add the hot honey and toss to coat. Pop back into the oven for 5 minutes.
  8. To serve, smoosh the whipped feta onto the base of a large plate or platter. Top with the carrots, lots of crispy quinoa and some salsa then tuck in and enjoy!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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Michelle Doocey
8 months ago

Looks lovely

Olivia
6 months ago

Made this and loved it! I was a bit sceptical about the coriander and spring onion topping but it all worked so well together. It was very quickly polished off!

Deedee
3 months ago

Made these last Thanksgiving and will continue to add them to the menu every year. So many delicious flavors.

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