This recipe for Lemony Roasted Carrots with Feta is a delightfully bright and tangy side dish. The carrots are roasted to caramelized perfection, drizzled with a lemony sauce, and topped with fresh feta and herbs for bursts of flavor. The recipe uses simple ingredients whose whole is much better than the sum of its parts.
Roasted carrots are beloved in our house. I love when they get a little crisped and caramelized too. These Lemony Roasted Carrots with Feta are simply perfection.
This is a wonderful side dish to pair with my Blackened Baked Salmon Bites. Another side dish I love is my Roasted Summer Vegetable Couscous.
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Ingredients
The ingredients here are simple, Mediterranean ingredients familiar to most.
- Carrots: These root vegetables become caramelized in the oven, sweet with a slight crisp. They’re drizzled with a lemony sauce that will leave you craving more!
- Olive Oil: Why our roasted veggies don’t burn!
- Lemon: With its bright and tangy flavor, lemon adds a refreshing citrus kick to these roasted carrots, making this dish perfect for spring. Both the juice and zest are used.
- Kosher Salt: Adds flavor to all dishes
- Garlic Powder: We love garlic over here! Using powder instead of fresh grated garlic ensures it will not burn, and will not overpower the carrots.
- Dijon Mustard: For some hidden depth and complexity to this recipe.
- Chopped Herbs: I love fresh herbs like mint, parsley, or dill in this carrot dish, or a combination of them all! They bring a burst of freshness and aroma perfectly balancing the overall taste and presentation.
- Fresh Feta: This crumbly and tangy cheese provides a creamy and salty element to the lemony roasted carrots.
See recipe card for quantities.
Instructions for Lemony Roasted Carrots with Feta
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- Halve the carrots lengthwise, then slice horizontally into 4-inch pieces. For thicker pieces closer to the stems, slice horizontally again until uniform in thickness.
- Whisk together olive oil, lemon zest, lemon juice, salt, garlic powder, and dijon mustard in a small bowl. Toss the carrots in this mixture.
- Roast the carrots for 20-30 minutes until desired crispness is achieved. You may want to check the carrots at 20 minutes, and toss them around on the pan, before continuing to roast. This will get more sides with crispy edges!
- Plate the cooked carrots, then drizzle with the remaining lemon juice and sprinkle with chopped herbs and crumbled feta before serving.
Substitutions and Variations
Because this is such a simple dish, there isn’t too much to change! Here are some ideas.
- Cheese – in a pinch, consider using crumbled goat cheese or grated parmesan
- Herbs – I love this Lemony Roasted Carrots with Feta side dish with a combination of mint and parsley, but feel free to use herbs of your choice.
- Seasonings – I keep mine simple with just salt and garlic powder. Consider adding a touch of red chili flakes if you want some spice too.
Storage
Lemony Roasted Carrots with Feta are best served fresh. Store in an airtight container in the fridge for up to five days.
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Rating
Lastly, if you do make this Lemony Roasted Carrots with Feta recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok (@snackingemily) so I can see your creations.
📖 Recipe
Lemony Roasted Carrots with Feta
Ingredients
- 1 lb carrots peeled
- 2 teaspoon olive oil
- 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 teaspoon dijon mustard
- 2 tablespoon chopped mint or other herbs such as parsley or dill
- ⅓ cup crumbled fresh feta
Instructions
- Preheat the oven to 425℉. Have a large sheet pan ready (I do not use parchment paper because I find the carrots caramelize better without it).
- Slice the carrots in half lengthwise. Then, slice horizontally into about 4 inch pieces. The pieces closer to the stems that are thicker, slice horizontally again once more until all slices are uniform in thickness.
- In a small bowl, whisk together the olive oil, zest of one lemon, juice of half of the lemon, salt, garlic powder, and dijon mustard. Mix with the carrots, either in the bowl, or directly on the sheet pan.
- Roast for 20-30 minutes, depending on how crisp you want the carrots. ou may want to check the carrots at 20 minutes, and toss them around on the pan, before continuing to roast. This will get more sides with crispy edges! Remove from oven and allow to cool slightly.
- Plate the carrots, then drizzle the juice of the remaining ½ lemon. Top with the chopped herbs and crumbled feta and serve.
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