For the Carrots

1 ½ lbs carrots, peeled and cut into thick diagonal slices

2 tbsp olive oil

1 tbsp butter, melted

1 tbsp honey

½ tsp garlic powder

½ tsp dried thyme

½ tsp salt

¼ tsp black pepper

For the Cranberry-Honey Glaze

¾ cup fresh or frozen cranberries

3 tbsp honey

2 tbsp fresh orange juice

1 tsp orange zest

1 tbsp balsamic vinegar

1 tbsp butter

Pinch of salt

For the Topping

¾ cup walnuts, roughly chopped

4 oz feta cheese, crumbled

1 tbsp fresh thyme leaves

1 tbsp chopped fresh parsley

Extra orange zest, for garnish

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Place the sliced carrots in a large bowl. Add olive oil, melted butter, honey, garlic powder, thyme, salt, and black pepper. Toss until evenly coated.

Spread the carrots in a single layer on the prepared baking sheet.

Roast for 25–30 minutes, turning halfway through, until the carrots are tender and beautifully caramelized around the edges.

While the carrots roast, prepare the glaze. Add cranberries, honey, orange juice, orange zest, balsamic vinegar, butter, and salt to a small saucepan.

Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until the cranberries soften and the mixture becomes glossy and slightly thickened.

Toast the chopped walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant. Remove from the heat.

Transfer the roasted carrots to a serving platter.

Drizzle the warm cranberry-honey glaze generously over the carrots.

Sprinkle with crumbled feta and toasted walnuts.

Finish with fresh thyme, parsley, and a little extra orange zest.

Serve warm and enjoy the combination of sweet caramelized carrots, creamy feta, crunchy walnuts, and tangy cranberry glaze.

Calories: 285

Protein: 6 g

Carbohydrates: 34 g

Fat: 15 g

Fiber: 6 g

Sugar: 22 g

Sodium: 420 mg