Roasted Carrots with Feta and Dill
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.
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Servings:
Calories: 179kcal
Ingredients
- 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
Instructions
- 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.
Notes
- Try other strong cheeses like blue.
Nutrition
Calories: 179kcal | Carbohydrates: 14g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 529mg | Potassium: 370mg | Fiber: 3g | Sugar: 8g | Vitamin A: 18945IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 0.5mg
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