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.
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.
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.
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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.
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
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Preheat oven to 400F and fine a baking sheet with foil.
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Toss carrots with olive oil, salt and pepper. Spread in a single layer on prepared baking sheet.
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Bake for 30 minutes, until carrots are starting to brown on ends. Carrots should be cooked throughout but still be slightly crunchy.
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Remove from oven and transfer to serving dish. Sprinkle with toasted pine nuts and feta.
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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.
Take a look at what the #BrunchWeek Bloggers are creating today!
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Love the simple but tasty flavors.
I love roasted carrots and the addition of feta and pine nuts makes this an amazing dish.
The sweet roasted carrots with the salty feta and crunchy pine nuts sounds fabulous! Definitely trying this.
The feta takes this dish over the top!