Balsamic Carrots with Feta

Sweet, Sharp, and Gently Roasted

There is something quietly faithful about the carrot. It asks for very little and gives back generously — sweetness that deepens with heat, color that holds through whatever you put it through. Roasting pulls something slow and honest from the root, and a touch of balsamic lifts it somewhere unexpected. The feta arrives last, soft and salty, a gentle counterpoint that keeps the whole thing from drifting too sweet. This is a side dish that earns its place at the table without announcing itself.

Ingredients

• 3 tablespoons chicken broth
• 3 tablespoons Alessi Balsamic Vinegar
• 3 tablespoons brown sugar
• 2 tablespoons Alessi Extra Virgin Olive Oil
• Alessi Sea Salt and Ground Black Pepper, to taste
• 2 pounds long stem carrots
• 1/2 cups dried cranberries
• 1 cup Vigo Feta Cheese, drained and crumbled
• parsley, for garnish

Instructions

1. In a bowl, combine chicken broth, vinegar, brown sugar, olive oil and season with salt and pepper.
2. Add carrots to bowl and coat with the mixture.
3. Line carrots on a parchment lined cookie sheet and pour remaining mixture over carrots.
4. Bake at 400 degrees for 20 minutes.
5. Top with dried cranberries and feta cheese. Garnish with parsley and serve.