Roast Carrots with Pine Nuts & Feta #BrunchWeek

Carrots are roasted until browned but still crispy and then topped with toasted pine nuts and salty feta for a light, bright, flavorful side dish.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
Carrots are roasted until browned but still crispy and then topped with toasted pine nuts and salty feta for a light, bright, flavorful side dish.

This was a big week – my Little Man turned 3! I just can’t believe it. I tease him that he’s Trouble with a capital T – and he is a little bit. He’s my child that will get into the things he’s not supposed to, give me a devilish smile as he does exactly what I told him not to… but he is the sweetest boy. He’s quick to cuddle and hug. We can’t leave the house without him running after us yelling, “hug, kiss!” He adores his sister and will offer her anything she wants. And now he’s 3!!

His birthday was a relatively quiet event with cupcakes for his classmates and a family dinner at home. This coming weekend, my parents will be in town and we’ll have a couple of families over for a PJ Masks “party.” Which means that I got each of the kids a PJ Masks mask (but never got around to making the kids their own cape). I opted out of a themed lunch for this gathering. Instead, we’re finally going to enjoy the spring weather by grilling hamburgers and hot dogs. I’ll do a couple of easy sides (chips and restaurant-style salsa, Texas Caviar, Southwest Quinoa Salad, and grilled corn on the cob) and call it a day.


Carrots are roasted until browned but still crispy and then topped with toasted pine nuts and salty feta for a light, bright, flavorful side dish.

After the prolonged winter, we’re very much enjoying making some light and refreshing side dishes. We’ve had grilled something at least twice a week for the past couple of weeks as we willed spring to come. And a simple veggie is the perfect side to such meals.

Growing up, I never ate roast carrots. My mom never made them. All I knew about roast carrots was that they were mushy and unimpressive. And then I grew up and learned what a properly roasted carrot tasted like. It’s sweet and if cooked right, not mushy at all. I like my roast carrots just slightly crunchy with just a bit of char to the tips. In this side dish, roasted carrots are topped with toasted pine nuts and salt crumbled feta cheese for a fun twist on a classic side dish.

Carrots are roasted until browned but still crispy and then topped with toasted pine nuts and salty feta for a light, bright, flavorful side dish.

Don’t forget to enter to win one of the prize packs donated by our generous sponsors. Read about the prizes and our sponsors here, and then scroll down to enter in the Rafflecopter below.

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Roast Carrots with Pine Nuts & Feta

Carrots are roasted until browned but still crispy and then topped with toasted pine nuts and salty feta for a light, bright, flavorful side dish.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Liz

Ingredients

  • 1 bunch carrots greens removed, peeled and large ones halved lengthwise
  • 2 Tbs. extra-virgin olive oil
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. kosher salt
  • 2 Tbs. pine nuts toasted
  • 2 Tbs. crumbled feta

Instructions

  1. Preheat oven to 400F and fine a baking sheet with foil.
  2. Toss carrots with olive oil, salt and pepper. Spread in a single layer on prepared baking sheet.
  3. Bake for 30 minutes, until carrots are starting to brown on ends. Carrots should be cooked throughout but still be slightly crunchy.
  4. Remove from oven and transfer to serving dish. Sprinkle with toasted pine nuts and feta.
  5. Serve immediately.

Recipe Notes:

  • This recipes serves 2-3 as a side dish. Recipe is easily multiplied for additional servings.
  • I used Cal-Organics carrots in this recipe.
  • Pine nuts and feta proportions can be adjusted according to taste.
Carrots are roasted until browned but still crispy and then topped with toasted pine nuts and salty feta for a light, bright, flavorful side dish.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Ginger Mint Julep from The Crumby Kitchen
Peppermint Mocha Coffee Syrup from Hezzi-D’s Books and Cooks
Strawberry Bellini from Caroline’s Cooking

BrunchWeek Appetizers:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm

BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen’s Kitchen Stories

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri – Georgian Cheese Bread with Eggs from A Kitchen Hoor’s Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara’s Multicultural Table

BrunchWeek Main Dishes:
Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
Frutti di Mare Marinati from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
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Sweet Potato Avocado Toast from Forking Up

BrunchWeek Desserts:
Chocolate Caramel Muffins from The PinterTest Kitchen
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
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Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The#BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

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