Warm Roasted Carrot Salad with Feta and Dill

This lovely Warm Roasted Carrot Salad with Feta and Dill makes eating healthy a pleasure. This recipe is simple, quick, and beautiful for a weeknight or a special occasion. 

This Roasted Carrot Salad is served warm with a simple vinaigrette, feta, and dill. It's an easy side dish for any meal.

Recently, a friend of mine invited me to try out Barre classes at a local Columbus studio called Studio B. The truth is, I was a bit intimidated. I’m traditionally more of a pilates-video-in-my-living-room kind of girl. I haven’t taken many group fitness classes in my life, and the ones I have taken were…wellll…not my favorite. Honestly, the words “boot camp” still send shivers down my spine. That, coupled with my rather-enthusiastic-post-baby-belly-jiggle, made me less than excited to don a pair of skin tight leggings and stand in front of a mirror.

If you're in the Columbus, OH area and looking for a great workout, look no further than Studio B Barre!

Still, I was lured by the thought of child care and a whole hour just for myself. After the first class, I understood why my friend calls herself a “barre addict.” It’s easy to fall in love with this kind of workout. The environment is fun and supportive, with a rocking playlist, house made infused water, and upbeat instructors. Unlike boot camp or spinning, which made me feel like I was going to keel over, this workout made me feel strong and confident. The ballet inspired moves were targeted and effective. I know because I felt the effectiveness in my “under-butt” (don’t laugh…you know exactly what I’m talking about) for days after.

Whole roasted baby carrots are an easy, beautiful side dish.

Roasted Carrot Salad is Healthy Food that Tastes Good

So what’s this have to do with food, or, more specifically, with this Roasted Carrot Salad with Feta and Dill? Here’s the thing I’m learning, and it’s taking me a long time. A healthy lifestyle isn’t all or nothing, and it looks different for everyone. I used to think because everyone else loved to run marathons, I should run marathons. Clearly, marathon running was necessary in order to be healthy. But of course, I haaaaaated running, so I figured that was a lost cause and I should probably just eat brownies on the couch instead.

Gorgeous Colored Baby Carrots

The same goes for healthy foods. It’s easy to think, “ARGH I hate green smoothies and love gluten, so clearly I’m doomed”. But the truth is, you don’t have to eat kale or do hot yoga just because it’s all the rage. There are plenty of other vegetables in the sea, as they say.

Maybe you prefer yours in the form of a Green Pea Soup (with a little candied bacon for good measure), or in Cold Veggie Pizza, which is positively loaded with fresh veggies on a crescent roll and cream cheese delivery system.

Maybe you hate going to the gym, but feel right at home at the ice skating rink. It’s not “run or do nothing” or “be paleo or be a couch potato.” It’s more about finding the things that you love, and enjoying them to the full.

This Warm Roasted Carrot Salad with feta and dill is a great side dish for weeknights or special occasions.

For me, that involves things like these gorgeous roasted carrots. I picked up these adorable baby carrots last month. I didn’t have a plan for them. In fact, I usually don’t even like cooked carrots, but these were too pretty to resist. When I got home, I bucked the traditional steamed-carrots-in-sugary-syrup-route and instead roasted them until they were crisp tender then tossed them with a simple vinaigrette with feta and fresh dill.

These carrots? These are my kind of healthy. They’re beautiful, inspiring, simple, and, most importantly, delicious. Eating them wasn’t a chore, it was a delight. In fact, after photographing them, I found myself standing at the sink, gobbling up the scraps because I didn’t want to waste a bite.

Warm Roasted Carrots with Feta and Dill make a lovely side dish for Easter or any occasion!

Answers to Frequently Asked Questions

Can  you make this recipe with regular orange carrots?

Absolutely. I’ve tried it with orange carrots and it’s just lovely. The main thing is if you want to leave them whole like this, you’ll want to look for slim, svelte carrots instead of the big, fat beefy ones. I reckon you could even swap other vegetables (like sweet potatoes or green beans in this). Use whatever pretty little thing that inspires you at the grocery store this week.

Can you cut up the carrots rather than leaving them whole?

Yes. Just adjust the cooking time accordingly. The smaller the carrot, the less cooking time it’ll need.

Can I make these on the stove top?

Sauteeing carrots on the stove top is actually my favorite method of preparing carrots now! It’s the same sweet, caramelized flavor as roasting, but in half the time. You can use the instructions in this Carrot Saute to prepare this recipe, just omit the honey and toss with the feta and dill instead!

More Veggie Recipes for the Vegetable Suspicious

Still aren’t convinced that vegetables can taste good, maybe even so good you crave them? See if these recipes can change your mind:

This Warm Roasted Carrot Salad with feta and dill is a great side dish for weeknights or special occasions.

Roasted Carrots with Feta and Dill

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These beautiful Roasted Carrots are tossed with a sweet and tangy dressing and topped with fresh feta cheese and dill for a perfect harvest-time ensemble.


  • 1 lb. carrots, scrubbed clean and sliced in half lengthwise if they're thick
  • 1/4 cup olive oil
  • 2 Tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • 3/4 teaspoon Kosher salt
  • Fresh ground pepper
  • Feta
  • Dill


  • Preheat the oven to 400 degrees. Line a sheet pan with foil.
  • In a sealed jelly jar, combine the olive oil, red wine vinegar, honey, dijon, and salt. Seal and shake until well combined. Line the carrots up on the pan and toss them with half the olive oil mixture. Roast for 30-40 minutes, flipping half way through. If your carrots are small and thin it'll be on the shorter side, fatter carrots will take longer.
  • Remove the carrots to a plate and toss with the remaining oil mixture. Sprinkle with black pepper, feta, and dill. Serve warm.
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