Under 30 Minutes

Roasted Carrots with Feta and Parsley

Rich, earthy carrots get a hint of tang from crumbled feta, and a sweet touch from fresh parsley.

  • Prep:
  • Total Time:
  • Servings: 4
Roasted Carrots with Feta and Parsley

Source: Martha Stewart Living, March 2010


  • 3 pounds medium carrots, cut 1/2 inch thick on the bias
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons chopped fresh flat-leaf parsley


  1. Preheat oven to 425 degrees. Toss carrots with oil on a rimmed baking sheet, and season with salt and pepper. Roast until carrots are caramelized and tender, about 25 minutes.

  2. Transfer carrots to a bowl, and toss with feta and parsley.


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