TL/DR – This easy side dish is packed with the perfectly compatible flavors of fresh thyme and an orange juice white balsamic honey reduction drizzled over roasted carrots, radishes and feta chunks. –
If I had to choose one vinegar to use for eternity, it would be white balsamic. It is easily in my top ten most-used ingredients. This recipe for roasted carrots and radishes uses white balsamic paired with fresh orange juice and honey in a tangy, sweet reduction that is drizzled over the hot roasted vegetables and feta chunks as soon as they exit the oven.
Heat an oven to 450 degrees F. Chop carrots and radishes into roughly 1 1/2 inch pieces. Mince lots of fresh thyme and set aside about a teaspoon to sprinkle over the top of the finished dish.
Roast the carrots and radishes in some olive oil along with the thyme, salt and pepper.
As the veggies roast, cube 8 oz of feta cheese and spray one side of the cubes with nonstick spray. In a small saucepan, combine fresh orange juice, white balsamic vinegar and honey and begin to reduce it over medium heat, keeping a close eye on it so that it doesn’t get too thick. Reduce it by approximately half, then set it aside.
Once the vegetables are 5 minutes shy of being done, (at about the 20 minute mark,) remove the baking sheet from the oven and add the feta chunks with the nonstick spray side touching the pan, then return it to the oven for the final 5 minutes.
When the carrots and radishes are fork tender and the feta is heated through and even a bit brown on the top, remove the pan from the oven and scoop everything into a serving bowl. Drizzle the orange honey white balsamic reduction over the top and toss everything gently. Sprinkle on a few fresh thyme leaves and serve it immediately.
For more white balsamic inspiration, try Maple White Balsamic Roasted Brussels Sprouts, Creamy Roasted Butternut Squash Soup, or Pasta with Spinach Herb Sauce.
Roasted Carrots and Radishes with Feta
This easy side dish is packed with the perfectly compatible flavors of fresh thyme and an orange juice white balsamic honey reduction drizzled over roasted carrots, radishes and feta chunks.
Ingredients
- 1/2 lb carrots, or about 3 medium, cut into 1 1/2 inch pieces
- 1/2 lb radishes, or about 8 medium, cut into 1/12 inch pieces
- 4 T fresh thyme, minced, divided
- 2 T extra virgin olive oil
- 1/2 t kosher salt
- 1/8 t freshly ground pepper
- 8 oz feta cheese, cut into 3/4 inch cubes
- 1/4 c fresh orange juice
- 1/4 c white balsamic vinegar
- 2 T honey
Directions
- Step 1 Preheat an oven to 450 F. On a baking sheet, toss the carrot and radish chunks in the olive oil along with all but one teaspoon of the minced thyme. Spread all pieces out evenly on the sheet for an even roast. Roast for 20 minutes.
- Step 2 Meanwhile, cut the feta into cubes and spray one side of the cubes with nonstick spray. Set aside.
- Step 3 Place the orange juice, vinegar, and honey in a small saucepan and begin to reduce it over medium heat, stirring frequently. Keep a close eye on it. It should reduce by half or so and it should be only just a bit syrupy.
- Step 4 After 20 minutes, remove the carrots and radishes. Place the feta chunks on the baking sheet with the nonstick spray side touching the pan. Spread them out. Return the pan to the oven and continue to roast for another 5 minutes or so, or until the carrots and radishes are fork tender.
- Step 5 Remove the baking sheet from the oven and scoop everything into a serving bowl. Drizzle the orange white balsamic honey reduction over everything and toss it gently. Sprinkle on the rest of the fresh thyme leaves and serve it immediately.
