There is nothing fussy about these carrots, and that is the point. Bourbon and honey caramelize into a sticky glaze, cayenne brings a little heat, and salty feta with a squeeze of lime pulls it all together. We serve them on the holiday table next to roasted chicken or steak, or spooned over lentils and rice for a full meal. Leaving the green tops on makes them easy to grab by hand. If you grow your own carrots, this is a fine way to show off a sweet fall harvest.

Ingredients

2 bunches of carrots with their greens, about 3 pounds
1/2 cup bourbon
1/4 cup honey
1/2 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1/2 cup crumbled feta cheese
2 tablespoons lime juice
1/4 cup minced parsley

Directions

Heat the oven to 375F (190C) and line two rimmed baking sheets with parchment paper.
Trim the carrot greens if they are long but leave a little of the tops on for looks and easy handling. Scrub the carrots well; there is no need to peel them. Spread them in a single layer on the sheets.
Stir together the bourbon, honey, cayenne, and salt.
Drizzle the glaze over the carrots and toss with tongs to coat, then spread them back into a single layer.
Roast about 45 minutes, flipping halfway through, until the carrots are tender and lightly browned.
Drizzle with the lime juice and move the carrots to a platter. Scatter the feta and parsley over the top and pour any pan juices back over them.
Serve warm or at room temperature.

For a version without alcohol, swap the bourbon for apple cider or orange juice. Leftovers keep in the fridge for up to 3 days.

Grower's tip: Carrots grown for a fall harvest are the sweetest of the year. A few cold nights turn stored starch into sugar, so hold off on lifting the row until after the first light frost, and sow the seed in loose, stone free soil so the roots grow long and straight.

Everything good about this dish starts in the garden. Grow a row of sweet carrots and a patch of flat leaf parsley, and add a cayenne plant from our pepper seeds if you like a little heat.

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