Roasted Carrots with Feta and Parsley

I used to work for a company called ‘Companion Care,’ which sent me to take care of the elderly in their own homes. This could involve making a meal for them, helping them bathe or use the bathroom, simply sitting and keeping them company, sleeping on a couch next to their bed in case they needed something in the night, and doing moderate cleaning.

And–lest we forget–watching every single episode of The Golden Girls ever to air. Ever. I loved every second of it, and I want to be just like fun-loving Blanche when I grow up.

Minus the philandering part.

Minus the hairstyle . . .

. . . and minus the Southern accent.

So I guess I don’t want to be like Blanche at all.

I will never forget my resolution arising from this stint at Companion Care: I will not become a magazine lady. I remember a particular house in which the piles of magazines were just everywhere. Along with piles of mail of who knows what else–it was overwhelming. And claustrophobic. And gave me the creepy-crawlies all over my flesh.

After being given a subscription to the now-defunct Gourmet magazine by my friend Eve, a subscription to Bon Appétit by my mother, and then getting a free subscription to Martha Stewart Living using airline miles, I have been steadily heading down the path of Magazine Overload. And those creepy-crawlies started to come back.

Firm and unwavering action was needed, so I recently determined to get rid of all of my Martha Stewart issues, which comprised the bulk of my collection. But they couldn’t, of course, go straight to the trash–what if there was the Dish to End All Dishes in one of them and I missed it?? I just couldn’t take that risk. So I’ve been flipping through each magazine and ripping out any particularly inspiring recipes. Though dear Team Martha was involved to a degree in a ravioli disaster, they were also involved in a whomping mushroom success, so I really wanted to ferret out any hidden treasures and bring them to the light. My initial purging project is now 100% complete; my next project will be making all the recipes, blogging about the worthy ones, and then tossing the paper. This may take approximately 1 decade.

But anyway, this is the first recipe I snatched up. It was simple and colorful and, as I suspected, absolutely delicious. And simple. And easy. And colorful. Did I already say that? And low-maintenance. I made a big adjustment to the cooking time and some small adjustments to ingredient amounts, but besides that, it’s quite true to the original.


(Serves 5)

2.5 lbs carrots (9-10 large carrots)
2-3 TBS olive oil
Salt and pepper
3 TBS fresh minced parsley
1/3 cup crumbled feta cheese

Wash and cut the carrots on a deep diagonal, about 1 inch thick.

Toss the carrots with the olive oil and generous amounts of salt and pepper on a large sheet pan.

Spread them into a single layer.

Pop ’em in the oven and roast them at 425 F for about 40 minutes (or until caramelized), turning them over at the halfway point.

In the meantime, mince up the parsley:

And measure out the crumbled feta.

When the carrots are done, they will look something like this:

Mmmm. Caramelization is, like, the best, dude.

Put them in a large serving dish and toss them with the parsley and feta.

Beautiful! I love the colors. Love ’em, love ’em, love ’em.

Serve ’em up!

I made some salmon to go with this:

Unfortunately that particular fish recipe wasn’t quite excellent enough to share with you all, but I highly recommend the pairing.

These carrots are a cinch to make, and would be a great dish to make for a large group of people, or for a potluck. Or for yourself, on your arduous journey toward 20-20 vision. Give ’em a try! You’ll love every bite.

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18 Responses to Roasted Carrots with Feta and Parsley

  1. Joanne says:

    can you bring the magazine purge of 2011 to my apartment as well? It, uh…desperately needs it.

    This is one delicious side dish! Throw in some sweet potatoes and chickpeas…and I think you could even call it a main dish.

  2. I have suffered with magazine overload courtesy of Cooking Light. Took me years to finally purge the towering stack.

  3. Nooooo! Cooked carrots are evil! And I hear you about the food magazines. It’s a sickness.

  4. giselle says:

    That sounds delish!!! =)

  5. I feel the same way about magazines, and I currently have 15 different subscriptions courtesy of airline miles. Thank goodness there is a magazine recycling program at my work. I do the same thing with my food magazines, though. I’m always pouring through them, hoping I don’t miss a new favorite. I think you definitely did well in finding this one. I love roasted carrots.

  6. NanaBread says:

    Gorgeous! I love the roasted carrots. I could eat them straight out of the bowl. I’ll have to make these when My Baby comes to visit. She and I have a deep love of cooked carrots. As for magazines, I’ve cleared the house of all but two and they’re local Texas magazines. I will sometimes pick up a magazine at the grocery store, but it has to be a pretty spectacular issue to suck me in. I was a magazine addict. I’m working hard to stay clean. {wink}

  7. bevweidner says:

    Dear heavens of the babies. I LOVE roasted carrots. I’ve just died.

  8. So I checked out your “culinary failures” blog, and had a good chuckle… and was wondering, did you ever find a winning mac and cheese recipe? Cause that’s, like, seriously my favorite food. I have one that I use that’s basically just a white sauce with cheese, so I don’t know if that will suit your palate… but I’m always in the mood for new m&c recipes!

    • Jenna says:

      Yes! I did find a good Mac and Cheese recipe (though fair warning: it doesn’t reheat well–it gets greasy and clumpy when reheated, but I think that’s par for the course with cheese sauces). It’s under “Gouda Stovetop Mac and Cheese” in my recipes. I’d love to try your recipe too . . .

  9. Veronica says:

    I love the tanginess of feta in a dish that has some sweetness to balance. The carrots, feta, and parsley seem perfect together! I feel your mag pain. It’s hard for me to get rid of them but it helps to type recipes I want to keep and save them in my recipe folder on my computer, that way the only space they’re taking up is virtual.

    • Jenna says:

      I would do that . . . except that the pictures are what frequently inspire me to make something. Plus, it would take, like, for-e-ver . . . (sorry, my whiny state indicates that another cup of coffee is coming due)

  10. I love the Golden Girls! LOVE IT. I always have carrots in my fridge! This recipe is brilliant!

  11. Isn’t it amazing how much better carrots taste roasted? Thanks for this recipe. I am looking forward to trying it. I found your blog through TastyKitchen.

  12. Tracy says:

    Sounds lovely! I did the same thing with my magazines – I clipped the recipes I wanted to try, organized them all in a binder, and threw out the rest. Now I can actually use my bookshelf. ;-)

  13. This post answered my prayers! I was looking for a good way to roasted my carrots and this is perfect! I have all of these ingredients too (bonus!). Definitely making this to go along with tomorrow nights dinner!

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