Cookbook Vegetarian

Roasted Carrots with Feta and Parsley

This simple side dish turns our bulk carrots into something special.  You’ll love the combination of sweet carrots, salty feta, zingy lemon, and fresh parsley. 



6 to 8 large Co-op carrots from Good Earth Centre (mix with parsnips for a variation)

2 tablespoons organic olive oil

Salt to taste.

Zest and juice of one lemon

2 oz. Landmark or  Mt Vikos feta cheese

¼ cup parsley chopped


Preheat oven to 475-degrees.

Scrub, peel, and slice carrots into large

Toss carrots with the olive oil, salt, and lemon zest until evenly coated

Dump carrots into shallow baking dish, lightly oiled

Roast carrots for 15-25 minutes.  Turn carrots over part-way through cooking.  You want the carrots caramelized and tender, but not mushy.

When done cooking, squeeze half the lemon over the carrots and transfer to a wide serving bowl.  Crumble feta over the carrots, top with parsley, and serve.

 Recipe submitted by Amy, via Peggy, adapted from