Whole Roasted Carrots with Crumbled Feta & Pecans

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.

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Whole Roasted Carrots with Crumbled Feta & Pecans

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Side dish


  • 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)


  1. 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.
  2. 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.
  3. 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.

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