Roasted Carrots With Feta Recipes
ROASTED CARROTS WITH FETA AND PARSLEY
Rich, earthy carrots get a hint of tang from crumbled feta, and a sweet touch from fresh parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
- Transfer carrots to a bowl, and toss with feta and parsley.
ROASTED CARROTS WITH FETA
This simple side dish recipe for garlic and honey oven-roasted carrots is topped with fresh dill and creamy feta cheese.
Provided by Heart Healthy Greek
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Wash and peel the carrots.
- If your carrots are large cut them in half lengthwise.
- Line a baking sheet with parchment paper and spread the carrots out evenly on the sheet.
- In a small bowl whisk together the olive oil, honey, water, garlic and salt and pepper and pour on top of the carrots.
- Bake for 20-25 minutes stirring halfway through. Serve immediately.
Nutrition Facts : Calories 214 kcal, Carbohydrate 26 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 327 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving
ROASTED CARROTS WITH FETA
Make and share this Roasted Carrots With Feta recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Toss carrots with oil on a rimmed baking sheet; season with coarse salt and pepper.
- Roast carrots until caramelized, golden, and tender, about 25 minutes.
- Transfer carrots to a bowl and toss with feta and parsley.
Nutrition Facts : Calories 95.5, Fat 5.2, SaturatedFat 1.6, Cholesterol 6.3, Sodium 158.2, Carbohydrate 11.2, Fiber 3.2, Sugar 5.5, Protein 2.1
ROASTED CARROTS WITH FETA
Put a delicious Mediterranean spin on your roasted carrots with a Tuscan-inspired dressing and crumbled cheese. You'll love Roasted Carrots with Feta.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 4 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Heat oven to 425ºF.
- Toss carrots with dressing; spread onto foil-covered rimmed baking sheet.
- Bake 25 to 30 min. or until carrots are tender.
- Spoon carrots into serving bowl. Add cheese and parsley; mix lightly.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
5 INGREDIENT ROASTED CARROTS (WITH FETA AND HOT HONEY)
This recipe for 5 ingredient roasted carrots (with feta and hot honey) is the perfect vegetable side dish for any meal. Carrots are roasted and topped with feta and hot honey.
Provided by Sweetphi
Categories Appetizers/Sides
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Line baking sheet with tin foil.
- Peel and cut carrots into 2" long strips. Spread on baking sheet.
- Add a pinch of salt on top of carrots.
- Drizzle olive oil and add thyme.
- Roast for 15 minutes.
- Remove from oven. Add feta and hot honey on top.
Nutrition Facts : Calories 155 kcal, Carbohydrate 11 g, Protein 1 g, Fat 13 g, SaturatedFat 2 g, Sodium 79 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving
ROASTED CARROT AND FETA SALAD WITH ZA'ATAR
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours.
SMASHED CARROTS WITH FETA AND MINT
For a zesty side dish of carrots, employ the sharp, salty flavor of feta cheese and lots of chopped fresh mint. This is more rustic than a smooth purée, with noticeable texture and bright colors. You can cook and mash the carrots in advance, then reheat, adding the toppings at the last minute.
Provided by David Tanis
Categories vegetables, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
- Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.
- Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.
- With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
- To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 441 milligrams, Sugar 8 grams
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