This simple and cheap side dish is a Roasted Carrot and Feta Salad that mixes sweet roasted carrots with salty feta and fresh parsley. It makes for an easy salad.
Recipe instructions Roasted Carrot and Feta Salad
Heat the oven to 400 degrees F (200 degrees C). Peel and chop the carrots into one-inch pieces. For thicker ends, slice them lengthwise to reduce thickness. Try to make all the pieces equally long and thick to roast evenly.
Put parchment paper on a baking sheet for easy cleaning. Spread the carrots on the baking sheet and sprinkle with olive oil. Sprinkle with salt and pepper and mix ingredients evenly. Put the baking sheet in the heated oven and cook for 40 minutes, stirring once halfway through.
After the allotted time, the carrots will be tender, with a slightly blistered surface and browned bottom. Let them cool slightly until no longer steaming. After the carrots have cooled down, roughly chop the parsley and crumble the feta cheese.
Put the carrots, parsley, and feta cheese in a bowl. Add a pinch of salt and pepper, then mix well. Serve at a warm temperature.