ROASTED CARROTS WITH FETA AND PARSLEY
Rich, earthy carrots get a hint of tang from crumbled feta, and a sweet touch from fresh parsley.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
- Transfer carrots to a bowl, and toss with feta and parsley.
ROASTED CARROTS WITH FETA
This simple side dish recipe for garlic and honey oven-roasted carrots is topped with fresh dill and creamy feta cheese.
Provided by Heart Healthy Greek
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Wash and peel the carrots.
- If your carrots are large cut them in half lengthwise.
- Line a baking sheet with parchment paper and spread the carrots out evenly on the sheet.
- In a small bowl whisk together the olive oil, honey, water, garlic and salt and pepper and pour on top of the carrots.
- Bake for 20-25 minutes stirring halfway through. Serve immediately.
Nutrition Facts : Calories 214 kcal, Carbohydrate 26 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 327 mg, Fiber 5 g, Sugar 17 g, ServingSize 1 serving
ROASTED CARROTS WITH FETA
Make and share this Roasted Carrots With Feta recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Toss carrots with oil on a rimmed baking sheet; season with coarse salt and pepper.
- Roast carrots until caramelized, golden, and tender, about 25 minutes.
- Transfer carrots to a bowl and toss with feta and parsley.
Nutrition Facts : Calories 95.5, Fat 5.2, SaturatedFat 1.6, Cholesterol 6.3, Sodium 158.2, Carbohydrate 11.2, Fiber 3.2, Sugar 5.5, Protein 2.1
ROASTED CARROT AND FETA SALAD WITH ZA'ATAR
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours.
ROASTED CARROT AND BEET SALAD WITH FETA
Provided by Hugh Acheson
Categories Appetizer Side Vegetarian Dinner Feta Root Vegetable Beet Carrot Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill.
- Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper.
- Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.
- Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes.
- Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing.
PUY LENTIL, SPICED ROAST CARROT & FETA SALAD
High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?
Provided by Good Food team
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
- Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
- Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.
Nutrition Facts : Calories 272 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
QUICK RISOTTO WITH CARROTS AND FETA
A Moosewood recipe from the "Cooks at Home" cookbook. My toddler loves this and will eat extremely well so it is a good recipe to use if they are hitting a fussy phase. I don't bother matchsticking the carrots - I just grate them if the meal is just for us. Good quick recipe for a weeknight.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Bring the stock to a boil in a covered pot.
- Put the carrots in the stock water, lower the heat and very gently simmer.
- In a large wok or saucepan, saute the onions until softened but not brown.
- Carefully add the rice and stir genly unil the grains are thoroughly coated with oil.
- Add the dill.
- Ladle 1 cup of the carrot stock into the saucepan with the rice and stir.
- When it is absorbed, ladle in another cup worth.
- Keep stirring in the stock and carrots like this until all the stock has been absorbed and the rice is ender but al dente[15-20 minutes].
- When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and optional parsley.
- Serve immediately.
Nutrition Facts : Calories 692.7, Fat 10, SaturatedFat 2.7, Cholesterol 8.9, Sodium 185.9, Carbohydrate 135.8, Fiber 8.1, Sugar 8.1, Protein 12.9
FARRO SALAD WITH ROASTED CARROTS & FETA
This mineral-packed salad counts as two of your five-a-day - save any leftovers for your lunchbox
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 35m
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. Put the carrots and onions in a large roasting tin, drizzle with the oil and season well. Roast for 25 mins.
- While the vegetables are roasting, boil the farro or spelt following pack instructions. Drain and tip into a bowl. Mix the dressing ingredients with 1 tbsp water and some seasoning, then stir half through the warm grains.
- When the vegetables finish cooking, pour over the remaining dressing and mix well. Toss with the grains and spinach, then crumble over the feta.
Nutrition Facts : Calories 370 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 20 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
SMASHED CARROTS WITH FETA AND MINT
For a zesty side dish of carrots, employ the sharp, salty flavor of feta cheese and lots of chopped fresh mint. This is more rustic than a smooth purée, with noticeable texture and bright colors. You can cook and mash the carrots in advance, then reheat, adding the toppings at the last minute.
Provided by David Tanis
Categories vegetables, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large, heavy pot with a lid, warm olive oil over medium-high heat until hot but not smoking. Add carrots and stir to coat. Season generously with salt and pepper.
- Add garlic, stir, and let sizzle just until golden; do not let it brown. Then add 1 cup water and cover pot.
- Reduce heat to low, and simmer until tender, about 10 minutes. Remove lid, and turn heat to high. Simmer until most of the liquid has evaporated.
- With a potato masher, crush carrots roughly, right in the pot, leaving mixture a bit chunky. Set aside until ready to serve.
- To serve, reheat carrots over low heat. Fold most of the feta and mint into the hot carrot mixture, reserving enough for garnish. Transfer to a serving dish. Sprinkle with crushed red pepper, if using. Top with remaining feta and mint.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 441 milligrams, Sugar 8 grams
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HONEY-ROASTED CARROTS WITH FETA RECIPE | GOOD FOOD
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Servings 4-6Total Time 45 minsCategory Side Dish
- Heat your oven to 200°C (180°C fan-forced). Heat a large ovenproof frying pan or stovetop-ready roasting pan (big enough to hold all the carrots comfortably) over medium heat and add the butter and olive oil. Add the carrots and fry for about 5 minutes, seasoning well with salt and pepper. Add the thyme, drizzle over the honey and baste the carrots with the butter mixture a few times. Transfer the pan to the oven and roast for about 40 minutes, turning the carrots a few times during cooking.
- For a barbecue version, season the carrots and wrap tightly in aluminium foil with the butter, oil, thyme and honey, closing the edges to prevent leakage. Cook the foil packet on a medium barbecue for about 30 minutes, turning every 5 minutes or so, until the carrots are tender. Remove the carrots from the oven or foil and transfer to a serving plate, spooning over a little of the oil. Crumble the feta over the top and serve.
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