Preheat oven to 400 degrees, and place pine nuts in a single layer on a baking sheet. Bake for approximately 2 minutes, or until light golden brown. Be careful not to let the pine nuts burn.
While the pine nuts are toasting, peel and slice the carrots into ~1/4 inch rounds.
Steam the carrots in a steamer pan on your stovetop OR in the microwave until tender crisp, or desired consistency is achieved. Note: Stovetop method takes ~5-10 minutes and microwave method takes ~3-5 minutes.
Mix crumbled feta cheese and pine nuts into carrots, and serve while still warm.
I usually make these with sliced carrots, but to keep things super simple, use baby carrots instead.
Want to save even more time? Top with raw pine nuts instead of toasting them.
No need to add butter, but you can add some if you like. A smidge of nut oil or virgin coconut oil would be tasty too.
For extra flavor, top with fresh herbs. The Vegetarian Flavor Bible (one of my go-to books for creating recipes) suggest pairing carrots with basil, chives, cilantro, dill, mint, parsley, rosemary, tarragon, and thyme. So many delicious options!