These carrots are sweet, spicy, salty and juicy. What more could you ask for in a vegetable dish?

Photo by Dishing up the Dirt

Bourbon & Honey Roasted Carrots with Cayenne & Feta

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 45 minutes  |  Serves: 6


  • 2 bunches of carrots (greens optional), about 3 pounds
  • 1/2 cup bourbon
  • 1/4 cup honey
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon kosher salt
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons lime juice
  • 1/4 cup minced parsley


  • Preheat the oven to 375F and line two rimmed baking sheets with parchment paper. Trim carrot greens a bit if they’re out of control. Scrub the carrots of any dirt (no need to peel) and place carrots on the prepared baking sheets.
  • In a bowl mix the bourbon, honey, cayenne and salt and drizzle the mixture over the carrots. Using tongs toss the carrots a bit so that both sides are evenly coated. Roast the carrots until tender and lightly browned, about 45 minutes. Flip the carrots halfway through roasting.
  • Remove the carrots from the oven and drizzle with the lime juice. Place the carrots on a serving platter and sprinkle on the feta cheese, parsley and any remaining juices from the baking sheets. Serve warm or at room temperature.


*Use this recipe as a guide

*Adjust measurements and ingredients as necessary

*Cooking times will vary from kitchen to kitchen

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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