Roasted carrots with Angostura Bitters hot honey and whipped feta

Roast vegetables often play second fiddle on a spread. Not these Dutch carrots. Deeply caramelised and nestled atop a pillow of creamy whipped feta, this is a side that steals the show.

The secret sauce is, well, the sauce: a hot honey glaze infused with Angostura Bitters.

Gently warmed with butter, chilli flakes and a squeeze of fresh lemon juice, just a few dashes of bitters make the honey sing and add a decidedly moreish botanical depth.

It’s also one of those brilliant sides that’s easy to assemble yet packs a serious visual punch. The carrots are sticky and scrumptious, and their golden colour pops against the feta and once topped with chopped pistachios, fresh green herbs and lemon zest.

Add this to your repertoire for dinner parties or potlucks and there’s a solid chance it could become that dish. The one you’re asked about and, soon, asked to make: “Oh, you’re bringing the carrots, right?”

Roasted carrots with Angostura Bitters hot honey and whipped feta​

INGREDIENTS

​For the carrots​

• 800g Dutch carrots​
• 2 tbsp extra virgin olive oil​
• ½ tsp ground cumin​
• ½ tsp sea salt ​
• Freshly cracked black pepper ​

​Angostura Bitters hot honey​

• 3 tbsp honey​
• 1 tbsp butter​
• 1–2 tsp chilli flakes, depending on desired heat​
• 1 tbsp fresh lemon juice​
• 5 dashes Angostura Aromatic Bitters​
• Pinch of sea salt​

​Whipped feta​

• 200g feta, drained​
• 150g thick Greek yoghurt ​
• 1 tbsp extra virgin olive oil ​
• 1 tsp finely grated lemon zest ​

​To serve ​

• ¼ cup pistachios, roughly chopped​
• Fresh dill, parsley and mint​
• Extra lemon zest, optional​

METHOD​

1. Prepare the carrots. Preheat oven to 200C fan-forced (220C conventional). Trim and scrub carrots. Halve any particularly thick carrots lengthways. Pop on a baking tray lined with baking paper and toss with olive oil, cumin, salt and pepper. ​
2. Roast the carrots. Roast for 25–35 minutes, turning halfway, until tender with deeply caramelised edges.​
3. Make the whipped feta. Add feta, Greek yoghurt, olive oil and lemon zest to a food processor. Blend until smooth and creamy. Refrigerate until ready to serve. ​
4. Prepare the Angostura Bitters hot honey. Add honey, butter, lemon juice, Angostura Bitters, chilli flakes and a pinch of salt to a small saucepan over low heat. Warm gently for 1–2 minutes until the butter melts and the chilli infuses into the honey.
5. Glaze the carrots. Transfer the roasted carrots to a bowl or pan and toss through approximately half the warm hot honey, reserving the rest for plating. ​
6. Assemble and serve. Spread whipped feta generously across a serving platter. Arrange carrots over the top, drizzle with the remaining hot honey and finish with pistachios, fresh herbs and extra lemon zest.​

Ready to elevate your cooking? Discover how a few dashes of Angostura Bitters can transform glazes, dressings, sauces and more at angosturabitters.com