Roast Baby Carrot Salad With Feta & Honey

Posted by Valeria Ramirez on

A few weeks back we had an amazing girlie lunch at our place. My friend Melissa Ambrosini was in town, so we thought it would be a great idea to get our mutual girl friends to connect and share a meal. It was such profoundly soul fulfilling experience and I can't wait for the next one. We all brought a plate to share. This was one of my contributions. It was incredibly easy and quick to put together and added a glorious pop of colour to our table.

Time: 40 minutes | Serves: 3-4 


1 bunch of baby carrots, trimmed 
3 tbs extra virgin olive oil 
1 tbs honey
1 tbs balsamic vinegar
50g feta cheese, crumbled
two handfuls of rocket leaves
salt and pepper to season


  1. Preheat oven to 180C. Line a baking tray with baking paper.
  2. Place the trimmed carrots on the tray and drizzle with olive oil. Toss the carrots through the oil to ensure they are evenly coated, roast for 20-30 minutes until just charred.
  3. Remove from the oven and allow to cool slightly.
  4. Place the rocket leaves into a medium bowl, add the carrots then drizzle with honey, balsamic vinegar, and feta. Season with salt and pepper if needed. This salad can be served hot or cold. 

roast baby carrot salad with feta and honey

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