I always hear people talk about how expensive vegetables are, and that’s why it’s impossible to eat healthy on a budget. Au contraire, mon frere! Sure, some vegetables are expensive, but there are so many “basic” vegetables that are still very budget friendly and great for bulking up your meal without spending a million bucks (carrots, cabbage, potatoes, onions, celery, zucchini, etc.). This Roasted Carrot and Feta Salad is a great example of how you can dress up these “basic” vegetables to make them super tasty, or drool-worthy even.
I love the flavor combo of roasted carrots and Feta Salad: sweet carrots, salty feta and parsley for a burst of green freshness. It’s like the vegetable version of one of my other favorite salads, Melon, Mint & Feta Salad. …I’m starting to think that feta makes everything better. Am I right?
Oh, and the other reason to love this salad? It’s SO EASY. Get it going before you start the rest of your dinner and then the oven does all of the work.
Do You Serve This Salad Hot or Cold?
I find this salad is best served warm, or not totally hot. When you first prepare the salad, you want the roasted carrots to be warm, but not piping hot because they will melt the feta and wilt the parsley. If you’re eating leftovers of this salad, you can eat it either cold, or slightly warmed (I use the microwave).
What to Serve with Roasted Carrot and Feta Salad
I love this salad with roasted meat, like Herb Roasted Pork Tenderloin, a quick pan cooked meat like Balsamic Chicken and Mushrooms, or a sandwich, like Greek Turkey Burgers. But it could also make a great side to a vegetarian dish, like Portobello Mushroom Burgers, or Spanish Chickpeas and Rice.
Roasted Carrot and Feta Salad
Servings 4 3/4 cup eachIngredients
- 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.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Roasted Carrots with Feta – Step By Step Photos
Begin preheating the oven to 400ºF. Peel 2 lbs. of carrots and then cut them into 1-inch pieces. If the carrots are particularly wide, also cut the wider portions into two, lengthwise, so the pieces will roast evenly.
Line a baking sheet with parchment for easy cleanup, then spread the carrots out over your baking sheet in an even layer. Drizzle 2 Tbsp olive oil over the carrots, then add a pinch of salt and pepper. Toss the carrots until they’re completely coated in oil. Roast the carrots in the preheated oven for 40 minutes, stirring once half way through.
After roasting for 40 minutes the carrots should be tender, a little blistered, and browned on the bottom. Let the carrots cool slightly, while you prepare the parsley and feta.
Roughly chop about a half bunch of parsley, or about 1 cup once chopped. Crumble 1/4 cup feta.
Add the warm carrots, parsley, and feta to a bowl, season with another pinch of salt and pepper, then toss to combine.
Serve the salad warm, or refrigerate for later!
This carrot and feta salad holds up very well in the fridge, and can be served either cold or slightly reheated!
If using this for meal prep, would you recommend keeping the feta and parsley separate from the carrots until heating up to eat?
I usually just heat it all up together, but I’m not very picky about those sorts of things. 😜 The feta doesn’t really melt and since the parsley is chopped so fine you don’t really get much texture change if it wilts when reheated.
Sehr lecker gute rezept 👍👍👍
I love this recipe using a little cumin ( either seeds or ground),a pinch of cinnamon and cilantro instead of parsley . Also, roasting some onion alongside the carrots is yummy.
I will definitely make this recipe.
It’s amazing how delicious and inexpensive roasted vegetables are! We tend to eat a lot of them during the winter when other vegetables are unavailable or just lackluster. Cabbage, potatoes, celery, carrots, all delicious! Plus they keep well, so you end up using the produce vs throwing it away.
Would dried parsley work instead? If so, How much would you suggest in replacement?
Unfortunately, I don’t suggest dried parsley for this recipe.
My mom was looking for a simple side dish for Easter so I suggested this because it looked so good. Boy was it a hit! Even with my husband who could take or leave most veggies. Delicious!! Love your site so much! (The cumin lime coleslaw is my go to!!)
Jesus Almighty! This dish was so simple, fresh, and delicious! I used organic carrots and it was worth it. All the flavors blend perfectly. I’ll be making this dish again and again.