These roasted carrots with walnuts and feta are a vibrant and easy side dish that brings sweet, salty, and nutty flavors together in every bite. Roasting the carrots brings out their natural sweetness, while the crumbled feta adds creaminess and tang. A sprinkle of toasted pecans gives just the right amount of crunch.
This is one of those sides that feels fancy but takes hardly any effort. It’s perfect for weeknight dinners or as a colorful addition to a holiday spread. You can serve it warm or at room temperature, which makes it super versatile.
Helpful Tips
- Choose evenly sized carrots: This helps them roast at the same rate. You can peel them or leave the skins on for a more rustic look.
- Candy the walnuts: Just a few minutes in a skillet with maple syrup and brown sugar really elevates the walnuts.
- Don’t overdo the feta: A little goes a long way. Sprinkle it on after roasting so it doesn’t melt away.
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Roasted Carrots with Pecans & Feta
Ingredients
- 1 1/2 pounds small carrots peeled
- 1/3 cup brown sugar
- 3 tablespoons butter sliced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cinnamon
- 3 ounces feta crumbled
- 1 tablespoon fresh thyme leaves
For the Candied Pecans
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- 3/4 cup walnuts roughly chopped
- 1/4 teaspoon flake salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or foil.
- Place the carrots in a single layer on the baking sheet. Sprinkle on the brown sugar and evenly distribute the butter. Season with salt, pepper, and cinnamon.
- Bake for 55 minutes or until the carrots are just fork tender, turning the carrots once during baking.
- Meanwhile, in a small pan over low heat, melt the butter for the candied walnuts. Once melted, add the maple syrup, brown sugar, and walnuts. Stir for 2 minutes until the mixture thickens.
- Remove from heat and sprinkle on the flake salt.
- When the carrots are done, transfer them to a serving dish. Sprinkle on the candied walnuts and feta. Garnish with fresh thyme leaves.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
the recipe title is Roasted Carrots with WALNUTS and the photo shows walnuts.
yet when you Jump to the Recipe, the title is Roasted carrots with PECANS and pecans are listed in the ingredients. I expect both would be tasty and since I like pecans better, I will use this time.