Roasted Carrots with Pesto and Feta: Easy Side Dish

These roasted carrots are anything but ordinary. Tossed with vibrant pesto and creamy feta cheese, they become a herby, tangy side dish that elevates any meal. Perfect alongside chicken, salmon, pork chops or your favorite protein, this recipe comes together in just 25 minutes with minimal effort.

The natural sweetness of roasted baby carrots pairs beautifully with the bold flavors of pesto and salty feta. Whether you’re looking for a quick weeknight side or a colorful addition to your holiday table, these carrots deliver big flavor with simple ingredients.

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Ingredients

1 pound Baby CarrotsView ingredient guideLike ingredientDislike ingredient

2 ounce PestoView ingredient guideLike ingredientDislike ingredient

2 ounce Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F and adjust the rack to the top position.
2. On a baking sheet, toss the baby carrots with olive oil, salt and pepper until evenly coated.
3. Roast on the top rack for 20-25 minutes, until the carrots are tender and slightly caramelized.
4. Remove from the oven and immediately toss the hot carrots with pesto and crumbled feta cheese.
5. Serve warm as a side dish. Optionally, sprinkle with toasted almonds for extra crunch.

Recipe Tips

FAQ

Can I use regular carrots instead of baby carrots?

Yes, just peel and cut them into sticks about ½ inch thick and adjust roasting time as needed.

Can I make this dish ahead of time?

These carrots are best served fresh, but you can reheat leftovers in a 350°F oven for 5-10 minutes.

What can I substitute for feta cheese?

Goat cheese or grated Parmesan would also work well with the pesto flavors.