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Roasted Carrots

If you’re going to host Easter dinner, then carrots must be on the table.

One: It’s probably good to have at least one vegetable on the table. Unfortunately, the potatoes probably don’t count after we’ve smothered them in cheese, butter, and other deliciousness.

Two: If holidays had mascots, then Easter’s holiday is definitely a bunny! Gotta represent the bunnies by adding a couple of carrots to the table!

Because the carrots are sweeter, I added the feta to give a nice salty flavor. If you can’t find feta, you could probably cut some nice thin strips of parmesan to lay on top or just grate some parmesan. If you’re on the fence about mixing sweet and salty, just leave off the feta! I honestly love the carrots just by themselves, so don’t feel like you have to add the cheese on top!

On another note, if your carrots are really big, you can cut them in half lengthwise to cut down on the cooking time! This recipe can always be made with baby carrots, or if you really want these to be done quicker, you can slice the carrots up, and that works as well!

Just know to check the carrots at 10 minutes so they don’t get burnt! You want the carrots to be fork tender!


12 medium carrots

4 tablespoons of butter

2 tablespoons of brown sugar

Salt and Pepper, to taste

Feta, for garnish

Parsely, for garnish

Preheat the oven to 400 degrees.

Wash carrots, trim off excess stem, and cut about half an inch off the bottom. If the carrots are really big, you can cut them in half lengthwise.

In a small saucepan, melt the butter and brown sugar. This should take about 4-5 minutes. You want the sugar to be fully melted into the butter!

Line the carrots up on a baking sheet lined with non-stick foil or a baking mat, and pour half the butter mixture on the carrots.

Roll the carrots around to ensure even distribution of the butter. Sprinkle with salt and pepper.

Roast in the oven for about 20 minutes, or until the carrots are fork-tender.

To serve the carrots, drizzle the remaining butter on the carrots. Garnish with some parsley and crumbled feta and they are ready to serve!

This dish comes together faster than you can believe! The carrots absorb the butter and sweetness so perfectly, you might just think they’re made for each other! Plus, the salty smoothness of the feta ensures that this dish doesn’t get too sweet! Not like that’s a huge problem for me…

-Holly Michelle

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