Roasted Carrots with Feta

These roasted carrots with feta make a simple vegetarian side for any occasion. The carrots are roasted with honey and sprinkled with feta cheese and thyme for serving. Easy and delicious every time!

If you’re looking for a simple side that is sure to impress for Easter, Thanksgiving or any other occasion in between, these roasted carrots hit the spot. I originally published this recipe in 2016 when I lived in Sweden, and decided to give it a little refresh with new photos, more detailed instructions and recipe variations.

Roasted carrots are prepared with just a bunch of ingredients: small carrots, honey, feta, and some thyme. The combination of the sweet glazed carrots, salty feta and earthy thyme is fantastic! My kids devour them every time I make them, often as a main on a bed of Puys lentils. Prepare them with rainbow carrots for a fantastic visual effect!

The ingredients you need

• Carrots. Choose them small in size and freshly harvested. If using larger carrots, cut them lengthwise. Note that I used rainbow carrots, but the recipe also works with regular orange carrots.
• Honey. It brings the perfect amount of sweetness to the carrots.
• Feta cheese. It adds salty flavors, contrasting with the sweet carrots. For best flavors, use a block of traditional Greek feta packaged in brine and crumble it yourself, rather than using pre-crumbled feta cheese.
• Fresh thyme. It has earthy, aromatic notes that complement the caramelized flavor of the carrots.

How to serve roasted carrots with feta

As a side. Roasted carrots with feta do amazing with some poultry, lamb or other meat of choice for a non-vegetarian option.

As a main. This is my favorite way to serve it! I love these roasted carrots with Puys lentils or beluga lentils. A great satisfying veggie dish.

As an appetizer. Upgrade your roasted carrots with some whipped feta and serve with pita bread. I also like to create an appetizer board with roasted carrots alongside with fresh cucumber and carrot sticks, hummus, pita and all sorts of crackers.

Recipe variations

These roasted carrots with feta are a very forgiving recipe that you can adapt in many possible way. I won’t be able to list all the possible recipe variations, but here are just a few ideas to consider:

• Add parsnips. In the original version I used a mix of carrots and parsnips. If doing so, you may want to cut the parsnip lengthwise before roasting, as they tend to be a little harder than carrots.
• Add some nuts. Love these carrots topped with chopped walnuts or pistachios for a little crispy bite under the teeth.
• Honey or maple syrup. I used honey to roast the carrots, but feel free to replace with maple syrup for deeper, slightly smoky flavors.
• Use another cheese. Replace feta with fresh goat cheese or even blue cheese for deeper flavors.
• Play with the seasoning. Create endless variations of these roasted carrots by adjusting the seasoning. You can season with dukkah, cumin, za’atar, herbes de Provence, and even with paprika/smoked paprika. When it comes to fresh herbs, consider sprinkling your dish of roasted carrots with fresh parsley, cilantro and/or mint.

You may also like…

• Maple Roasted Vegetables with Parsnip Puree
• Za’atar Roasted Carrots with Whipped Feta
• Crispy Sweet Potato Fries with Avocado Dip
• Caramelized Carrots and Chickpeas with Bulgur (my favorite!)
• And if you haven’t tried it yet, bake The Best Ever Carrot Cake for dessert!

Roasted Carrots with Feta

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• Author: Delphine Fortin
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Sides
• Diet: Vegetarian

These roasted carrots with feta make a simple vegetarian side for Easter, Thanksgiving, and every occasion in between!

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Ingredients

Scale 1x2x3x

• 1 ½ pounds (700g) carrots, washed and dried*
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons honey
• 2 cloves garlic
• Fresh thyme
• Salt and freshly ground pepper
• 5.3 ounces (150g) feta cheese, crumbled

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper and spread the carrots out evenly on the sheet.
2. In a small bowl, combine together olive oil, honey, garlic, 1 Tablespoon of fresh thyme, salt and pepper. Pour onto the carrots and toss well.
3. Roast in the oven for about 20-25 minutes, stirring halfway through.
4. Remove the carrots from the oven, top with the crumbled feta, more fresh thyme and sprinkle with freshly ground black pepper. Serve immediately, with an additional drizzle of honey if desired.

Notes

* Use freshly harvest rainbow carrots or regular orange carrots. Choose them small in size if possible – if not, cut the larger once in half, lengthwise. Note that you don’t need to peel them for this recipe.

Cheese, Christmas, Easter, Fall, Gluten-Free, Healthy, Quick & Easy, Sides, Spring, Thanksgiving, Vegetarian, Winter

Did you make this recipe?

Lastly, if you make this Roasted Carrots with Feta, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!