Roasted Maple-Glazed Carrots with Feta

YKGrub · Sept 2026 · Serves 4, scaled to 12 · Make-ahead · theorganickitchen.org

Ingredients — serves 4

• 12 medium-large carrots, peeled, sliced ¼-inch thick
• 2 tbsp extra virgin olive oil
• 2 tbsp maple syrup
• Sea salt and black pepper
• ⅓ cup crumbled feta
• ¼ cup chopped cilantro, chives or parsley
• Optional: sliced almonds

Scaled for 12

24 carrots, about 3 lb, across two half-sheet pans · 4 tbsp oil · 4 tbsp maple · ¾ cup feta · ½ cup herbs · ½ cup sliced almonds.

Method

1. Parchment first

Rimmed sheet, parchment down, oven to 425°F with the rack in the centre.

2. Coat

Slice the carrots onto the sheet. Whisk oil and maple, drizzle over, toss until coated. Salt, pepper, toss again.

3. Roast

40–45 min, until tender with the edges starting to brown.

4. Finish

Onto a platter, feta and herbs over the top.

Notes

• Make-ahead: as good at room temperature as hot, which is what makes them work for a crowd. Roast the night before, add the feta and herbs just before serving so the herbs stay green
• Baby portion: plain carrot slices lifted out before the maple and salt. No almonds — sliced nuts are still a choking risk
• French sheep’s-milk feta if you have the choice
• Cilantro, chives and parsley are interchangeable

Source: theorganickitchen.org — https://www.theorganickitchen.org/roasted-maple-glazed-carrots-with-feta/