Searching for a dramatic presentation for everyday carrots? Try roasting and serving whole carrots as a unique side dish idea. With their pretty stems still attached, I like serving whole roasted carrots with some crumbled feta cheese, pecan pieces and a mixture of white balsamic vinegar and walnut oil. Even more colorful when served over a mixture of watercress and sliced radicchio, try to find organic carrots from either your Farmer’s Market or CSA to ensure maximum carrot flavor.
(To view this recipe, click on the blue title of the blog post above*)
Whole Roasted Carrots with Crumbled Feta & Pecans
- 1 lb. carrots, peeled–preferably with their tops still attached
- Olive oil
- Salt and pepper
- Walnut oil
- White balsamic vinegar
- ½ cup crumbled feta cheese
- ¼ cup chopped pecans
- Watercress and sliced radicchio, for serving (optional)
- Preheat the oven to 375 degrees. Spray a baking sheet with olive oil spray. Arrange the peeled carrots in a single layer on the pan. Drizzle with 1 Tablespoon of oil; sprinkle with 1/2 teaspoon of salt and a big grinding of black pepper.
- Roast for 20-25 minutes (cooking time depends on the thickness of your carrots), or until the carrots are just tender when pierced with a sharp knife.
- Place the carrots on a serving plate on top of the greens. Drizzle with 1 Tablespoon of vinegar and 1 1/2 teaspoons of walnut oil. Top with the pecans and the cheese. Serve warm.