Honey and orange roasted carrots with whipped feta and pickled radish

This roasted carrot recipe makes easy work of whipping up a delicious vegetarian and gluten-free side dish. Pair with whipped feta and beautifully pink pickled radishes and serve with your next roast

By Emma Galloway
  • 10 mins preparation
  • 35 mins cooking
  • 24 hrs marinating
  • Serves 4
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For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com


Pickled radishes and roasted carrots
  • 2 bunch radishes (approximately 12-14), trimmed
  • 1/4 cup apple cider vinegar
  • 4 teaspoon raw sugar
  • 1/2 teaspoon fine sea salt
  • 500 gram baby carrots
  • 3 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon cumin seeds
  • finely grated zest and juice 1 wax-free orange
  • fine sea salt
  • 4 fresh medjool dates, pitted and sliced into long strips
  • fresh flat-leaf parsley and mint leaves, to serve
Whipped feta
  • 200 gram soft feta
  • 1/4 cup plain yoghurt


  • 1
    To make radish pickles, slice radishes into thin rounds either using a mandoline or sharp knife.
  • 2
    Combine sliced radishes with apple cider vinegar, raw sugar and salt. Mix well and set aside for 2-4 hours, or overnight, stirring occasionally (2 hours is enough to lightly pickle them, but if you’re after a lovely florescent pink, leave them overnight).
  • 3
    Preheat oven to 190°C. Trim carrot tops, leaving 2cm of stalk at the top. Arrange in a single layer on a lipped oven tray.
  • 4
    Combine olive oil, honey, cumin seeds, zest and orange juice in a small bowl, whisking to combine. Season with a little sea salt and ground black pepper before pouring over the carrots. Roast for 30-35 minutes, stirring occasionally, until tender and golden. Remove from oven and set aside to cool to room temperature.
  • 5
    Meanwhile, blend feta and yoghurt in a small food processor until smooth.
  • 6
    To serve, dollop a little whipped feta onto each plate, top with roasted carrots, drain radish pickles and scatter over top with a few slices of medjool dates, parsley and mint leaves.


  • Serves 4-6. - Start this recipe the day before if you’d like the radish pickles to turn fluorescent pink. Just be warned, they have a strong smell when left overnight, a bit like kimchi. But their flavour more than makes up for their offensive smell.

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