About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.
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- Yield:Serves 4
- Active time: 10 minutes
- Total time:1 hour
- non-stick cooking spray
- 1 1/2 pounds carrots, peeled and sliced lengthwise into long wedges
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons honey
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons fresh-squeezed lemon juice
- 2 ounces feta, crumbled
Adjust oven rack to lower-middle position and preheat oven to 400°F. Line a 9- by 13-inch baking dish with foil and spray with cooking spray. Add carrots, olive oil, vinegar, and honey. Season lightly with salt and generously with pepper and toss to combine. Transfer to oven to roast, stirring periodically, until edges are starting to char and carrots are softened but still have some crunch, about 25 minutes.
Remove from oven, toss with lemon juice and let cool to room temperature. Add feta, season with additional cracked black pepper, toss and serve.