Roasted Carrot and Feta Salad

4.73 from 18 votes

Roasted Carrot and Feta Salad

A simple an inexpensive side dish, this Roasted Carrot and Feta Salad combines sweet roasted carrots with salty feta and fresh parsley for a simple salad.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Total Cost: $3.11 recipe / $0.78 serving

Servings: 3/4 cup each

Calories: 179.7kcal

Author: Beth Moncel

Equipment

Splatterware Sheet Pan
Parchment Paper
Chef's Knife
White Cutting Boards

Ingredients

2 lbs. carrots $1.19
2 Tbsp olive oil $0.32
Salt and Pepper to taste $0.05
1/2 bunch fresh parsley $0.45
1/4 cup crumbled feta cheese $1.10

Instructions

Preheat the oven to 400ºF. Peel and slice the carrots into one-inch pieces. For the thicker ends of the carrots, also cut them lengthwise to reduce their thickness. Attempt to make the carrot pieces similar in length and thickness so they will roast at the same rate.
Line a baking sheet with parchment for easy cleanup. Place the carrots on a baking sheet and drizzle with olive oil. Add a pinch of salt and pepper and then toss to coat. Place the baking sheet in the preheated oven and roast for 40 minutes, stirring once half-way through.
After 40 minutes, the carrots should be tender, the surface will be slightly blistered, and the bottoms browned. Let the carrots cool just slightly, so they’re no longer steaming. While the carrots are cooling, roughly chop the parsley and crumble the feta.
Add the carrots, parsley, and crumbled feta to a bowl. Add another pinch of salt and pepper, then toss to combine. Serve warm.

See how we calculate recipe costs here.

Nutrition

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