Pan-Roasted Carrots with Spicy Honey, Orange and Feta
A simple but very bright side that's easy to nail first time. The carrots first brown in olive oil, then braise in butter, orange juice and spicy honey — staying slightly crisp inside while gaining a glossy sweet-and-piquant caramel outside. Salty feta, fresh arugula and citrus zest balance the richness of the honey-butter sauce.
Preparation
- 1
Wash and peel the carrots, halve them lengthwise, cut large pieces into 2–4 more so they're all roughly the same thickness.
- 2
Finely zest half an orange (avoiding the white part) and squeeze the juice.
- 3
Heat a large pan over medium and warm the olive oil well.
- 4
Lay the carrots cut-side down in a single layer and fry ~6–8 minutes, turning occasionally, to a golden crust (don't stir too often).
- 5
Lower the heat to medium-low, add the butter and gently toss so the carrots are coated.
- 6
Pour in the orange juice, add most of the zest, season with salt and pepper.
- 7
Drizzle the carrots with spicy honey, toss and braise ~5 minutes, turning occasionally, until the sauce becomes a glossy caramel glaze.
- 8
Check doneness: the carrots should pierce easily but stay a little springy (don't over-braise).
- 9
Transfer the warm carrots to a plate, crumble feta on top, add arugula and the rest of the zest; optionally drizzle with leftover glaze and more honey.
Chef's tips
- —Cut the carrots into equal pieces for even cooking.
- —Don't crowd the pan — the carrots should fry, not stew in their juices.
- —Brown the carrots well first: a golden crust adds rich flavour.
- —Zest only the orange part — the white gives bitterness.
- —Add the honey after the butter and juice and watch the heat — the glaze caramelises fast.
- —Add feta and arugula after cooking to keep their texture and freshness.
