Description
This Roasted Carrot and Feta Salad is a warm, wholesome dish featuring tender, caramelized carrots roasted to perfection and tossed with fresh parsley and tangy crumbled feta. It’s a simple yet flavorful salad that’s perfect as a side or a light meal, combining earthy sweetness with creamy cheese and fresh herbs.
Ingredients
Main Ingredients
- 2 lbs. carrots
- 2 Tbsp olive oil
- Salt and pepper to taste
- 1/2 bunch fresh parsley
- 1/4 cup crumbled feta cheese
Instructions
- Preheat and Prep Carrots: Preheat the oven to 400ºF (204ºC). Peel the carrots and slice them into one-inch pieces. For the thicker ends, cut them lengthwise to make the thickness more uniform. Aim to create similarly sized pieces so they roast evenly.
- Season and Roast Carrots: Line a baking sheet with parchment paper for easy cleanup. Spread the carrots evenly on the sheet. Drizzle with olive oil, sprinkle with salt and pepper, then toss well to coat all pieces. Place the sheet in the oven and roast for 40 minutes, stirring once halfway through to ensure even cooking.
- Check Doneness and Cool: After 40 minutes, the carrots should be tender with slightly blistered surfaces and browned bottoms. Remove from oven and let them cool slightly so they are no longer steaming.
- Prepare Parsley and Feta: While carrots cool, roughly chop the fresh parsley and crumble the feta cheese.
- Combine and Serve: In a mixing bowl, add the roasted carrots, chopped parsley, and crumbled feta. Add another pinch of salt and pepper, then toss gently to combine all flavors. Serve the salad warm for the best taste experience.
Notes
- You can use baby carrots if preferred; adjust roasting time accordingly.
- For extra flavor, add a splash of lemon juice or a sprinkle of toasted nuts.
- This salad can be served warm or at room temperature.
- Leftovers keep well refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean