Categories: Vegetables-carrots

Ingredients

• 1 lb. carrots, trimmed
• 3 cups Plus 1 Tbsp. extra-virgin olive oil, divided use
• 5 Tbsp. honey, divided use
• Salt and cracked black pepper
• 1/2 cup mall-purpose flour
• 1 egg
• 3/4 cup plain panko bread crumbs
• 1/4 cup white sesame seeds
• 1/4 cup black sesame seeds
• 1 Lb. block feta cheese
• 2 Tbsp. ages balsamic vinegar

Directions

1. Heat oven to 450 degrees.
2. Cut in half any carrots that are larger than 1/2-inch thick.
3. On a rimmed baking sheet large enough to

4. hold all the carrots in a single layer, toss them in 1 Tbsp. of olive oil, 1 Tbsp. honey and a light sprinkling of sea salt and cracked pepper. Roast until tender and caramelized, 10 to 20 minutes. Cover loosely with foil to keep warm.

5. Heat the remaining olive oil to 350 degrees. Place a cooling rack over a baking sheet or paper towels.
6. Spread the flour in a shallow bowl. lightly beat the egg in a second shallow bowl. In a third bowl, whisk together the plain panko crumbs, white sesame seeds and black sesame seeds.
7. Cut the feta into 1/2-inch slices in the hot oil, working in batches to avoid crowding. Fry until golden brown, 3 to 4 minutes. Use a spatula or slotted spoon to transfer each piece to the cooling rack to drain.
8. Divide the carrots among serving plates. Top with the fried feta and drizzle with the remaining honey and the balsamic vinegar. Serve warm.

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