Hot Honey Roasted Carrots 

If there were ever a vegetable side that deserved a seat at the Thanksgiving table, it’s this one.

These roasted jerk carrots are the unexpected dish that steals the show at Friendsgiving. They’re lightly spiced with Ting A Ling Jerk Marinade, roasted until the edges caramelize, then layered over creamy whipped feta and finished with a warm hot honey drizzle. Sweet, spicy, salty, tangy — every bite hits just right.

They bring color to the table, flavor to the plate, and a little Caribbean flair.

Your stuffing will be fine. These carrots? They’ll be gone first.

Roast the Carrots

• Preheat the oven to 375°F.

• Toss the carrots with olive oil, Ting A Ling Jerk Marinade, harissa powder (if using), salt, and pepper.

• Spread on a parchment-lined baking sheet in a single layer.

• Roast for 20–25 minutes, flipping halfway through, until tender and caramelized at the edges.

Make the Feta Spread

• In a food processor or small bowl, combine the feta, yogurt, lemon juice, olive oil, and garlic powder.

• Blend or whisk until smooth and creamy. Taste and adjust seasoning — add more lemon for tang or olive oil for richness.

• Chill until ready to serve.

Prepare the Hot Honey Drizzle

• In a small saucepan or microwave-safe bowl, warm together the honey, Ting A Ling Jerk Sauce, and pomegranate molasses for 15–20 seconds, just until slightly loosened.

• Stir to combine into a smooth glaze.

Assemble and Serve

• Spread a generous layer of feta spread on the base of a serving plate.

• Arrange the roasted carrots on top.

• Drizzle with the hot honey mixture and finish with pomegranate seeds and chopped parsley.