Roasted Dutch Carrots with Feta make an impressive side dish with minimal effort. Whole baby dutch carrots are oven roasted until fork tender, then arranged on a serving plate with feta and dukkah on top. Dutch carrots give the dish a rustic and beautiful look and are beautifully sweet without the need for sweetener. Try this easy carrot side dish for your next roast meal or during the holidays.
A simple bunch of baby dutch carrots look so elegant and rustic when roasted. They are also perfectly sweet without the need to add honey, maple syrup or the like.
This Roasted Dutch Carrots with Feta recipe is one of the easiest to prepare. All you need is 6 ingredients, one pan and 25 minutes.
This effortlessly impressive side dish is both nutritious and delicious. It would make a wonderful addition to your roast lunch or dinner, or try it for the holidays.
Serve these roasted carrots with this classic Roast Chicken with Lemon and Rosemary.
WHAT ARE BABY DUTCH CARROTS?
You know those bunches of orange carrots that you see at the supermarket or farmers market with feathery green tops still attached? Those are dutch carrots. They are also referred to as baby carrots.
Just don't confuse them with "baby-cut carrots", which are those pre-packaged mini carrots that are commonly served to kids as snacks. They are not needed here.
Baby dutch carrots are small and sweet and are a great source of beta carotene, which converts to Vitamin A and helps with our eye health and vision. Turns out the old wives tale of eating carrots to see in the dark had some truth behind it.
The carrots are named after the Dutch farmers who in the 17th century created a strain of carrot that had more beta carotene in it which caused the carrot to turn orange. Before this time, carrots were mainly purple and white - what we refer to these days as "Heirloom Carrots".
You can use either Baby Dutch or Heirloom Carrots for this recipe.
WHAT'S DUKKAH?
Dukkah is a roasted spice and nut blend that is used as a condiment. Originating in Egypt, it was traditionally served with olive oil and fresh bread (YUM).
In recent years it's made its way onto Western supermarket shelves and you should be able to find a blend in the spice section. Or you can make your own - this recipe from Cookie and Kate is a beauty.
HOW TO PREPARE BABY DUTCH CARROTS FOR ROASTING
If you aren't familiar with how to prep baby dutch carrots for roasting, here's what you need to do...
- Place the carrots on a cutting board and use a sharp knife to remove the green feathery tops, leaving 1 inch / 2cm of stem behind.
- Gives the carrots a good rinse and scrub any direct left behind in the stem.
- Use a vegetable peeler the remove the skin from carrots. Baby carrots can be quite flimsy so be careful during this process so they don't break in half or lose their shape.
HOW TO MAKE ROASTED DUTCH CARROTS WITH FETA - STEP BY STEP
When I said these roasted carrots were minimal effort I meant it. All you need to do is...
Preheat the oven to 200C / 390F. Place the carrots on a baking tray, cover with olive oil and toss to combine to ensure carrots are evenly coated. Spread the carrots out and season with salt and pepper (pictured below).
Place tray in oven for 20 minutes or until carrots are fork tender (pictured below).
Place carrots on a serving plate, sprinkle crumbled feta and dukkah on top and serve (pictured below).
TOP TIPS
- Remove the green feathery tops, leaving about an inch / 2cm of stem behind.
- Clean the carrots throughly, paying particular attention to the stem.
- Peel your carrots carefully to avoid breakage.
- Roast until fork tender. Start checking around the 15 minute mark as every oven is different.
MORE SCRUMPTIOUS SIDE DISHES
If you’ve tried these Roasted Dutch Carrots with Feta I’d love to hear how you enjoyed them! Pop a comment and a star rating below!
You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
