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Honey Roasted Heirloom Carrots

Honey Roasted Heirloom Carrots

with Herby Vinaigrette and Feta
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
170 kcal
Protein
: 
3g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Wheat
  • Milk
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

908 g

Rainbow Heirloom Carrots

2 tbsp

Honey

7 g

Parsley

1 tbsp

Red Wine Vinegar

(Contains: Sulphites)

7 g

Chives

1 tsp

Dill-Garlic Spice Blend

28 g

Crispy Shallots

(Contains: Sulphites, Wheat)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

1 tbsp

Whole Grain Mustard

(Contains: Mustard)

Not included in your delivery

2 tbsp

Oil*

0.81 tsp

Salt*

0.56 tsp

Pepper*

Calories170 kcal
Fat9 g
Saturated Fat2.5 g
Carbohydrate22 g
Sugar11 g
Dietary Fiber4 g
Protein3 g
Cholesterol5 mg
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Baking Sheet
•Parchment Paper
•Aluminum Foil
•Peeler
•Measuring Spoons
•Whisk
•Medium Bowl

Cooking Steps

Prep and roast carrots
1

Before starting, preheat the oven to 425˚F.Wash and dry all produce.Start carrots once potatoes are mashed! Peel, then quarter carrots lengthwise.Add carrots, Dill-Garlic Spice Blend, 1 tbsp oil, 3/4 tsp salt and 1/2 tsp pepper to a parchment-lined baking sheet. Drizzle half the honey over carrots, then toss to coat. Spread carrots into a single layer. Roast carrots in the bottom of the oven, stirring and rotating sheet halfway through, until golden-brown and tender, 28-32 min.Loosely cover carrots with foil until ready to serve.

Make herby vinaigrette
2

Meanwhile, finely chop 1 package of parsley and 1 package of chives. Add vinegar, mustard, 1 tbsp oil and remaining honey to a medium bowl. Whisk to combine, then season with salt and pepper, to taste. Stir in parsley and chives. Set aside.

Finish and feast
3

Arrange roasted carrots on a serving dish. Drizzle over any remaining juices from the baking sheet. Spoon herby vinaigrette over top Sprinkle with feta.Top with crispy shallots.

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