Ingredients

Carrots

• 2 lbs (900 g) carrots, peeled and sliced lengthwise
• 2 tbsp extra-virgin olive oil
• 2 tbsp pure maple syrup
• 1 tbsp balsamic vinegar or fresh lemon juice
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 tsp dried oregano or 1 tbsp fresh oregano (Mediterranean profile)
• Zest of 1 small lemon (optional but very Mediterranean)

Toppings

• ½ cup crumbled feta (preferably sheep’s milk)
• ¼ cup pistachios, roughly chopped
• 1–2 tbsp fresh parsley, mint, or a combination
• 1 tbsp extra-virgin olive oil to drizzle
• Optional: pomegranate seeds or a drizzle of balsamic glaze for Mediterranean sweetness

Instructions

1. Preheat the Oven

• Preheat to 425°F (220°C) and line a baking sheet with parchment.

2. Prepare and Season the Carrots

1. Spread carrots on the baking sheet.
2. Drizzle with olive oil, maple syrup, and balsamic (or lemon).
3. Add cumin, paprika, oregano, salt, pepper, and lemon zest.
4. Toss well and spread into a single layer for even roasting.

3. Roast

• Roast 25–30 minutes, flipping halfway, until browned on the edges and tender.
• For deeper Mediterranean caramelization, broil the last 2–3 minutes.

4. Finish with Mediterranean Toppings

1. Transfer carrots to a platter.
2. Sprinkle with feta and pistachios.
3. Add parsley or mint.
4. Drizzle with a bit of olive oil and (optional) balsamic glaze or pomegranate seeds.

Serving Suggestions (Mediterranean Style)

• Serve alongside grilled chicken, lamb, or Mediterranean salmon
• Add to a mezze platter with hummus, olives, pita, and roasted peppers
• Toss leftovers into a Mediterranean grain bowl with couscous or farro
• Serve over whipped feta or labneh for an even richer dish

Optional Mediterranean Variations

• With Tahini-Lemon Drizzle: Mix 2 tbsp tahini + 1 tbsp lemon + 1 tsp maple + warm water to thin.
• With Harissa: Add ½–1 tsp harissa paste to the roasting mixture.
• With Herbs: Thyme or rosemary can replace oregano for a Mediterranean herb twist.