Roasted heirloom carrots drizzled with truffle oil and finished with feta, fresh lemon juice, and zest are my FAVORITE way to eat carrots!
Roasted Heirloom Carrots
I’ve never been a fan of roasted carrots until I tried these roasted heirloom carrots at Chalk Point Kitchen in SoHo. Baby carrots roasted with lemon, truffle oil, and feta cheese completely changed my opinion and inspired me to recreate them at home. I have come to love roasted carrots if prepared and seasoned well, just like in these Roasted Rainbow Carrots with Ginger and classic Roasted Carrots.
Why You’ll Love These Roasted Heirloom Carrots
When I got these beautiful organic carrots from my CSA, I knew I wanted to make this dish. Using the best quality ingredients is key for best results here. I hope you enjoy it!
- Five Stars: As one reader said, “Every time I make this dish, I have only one regret…I should’ve made more. Big time hit!”
- Company Worthy: Serve at your next dinner party. Just double or triple this recipe to feed more people.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free, high-fiber, Mediterranean diet-friendly, keto, and anti-inflammatory
If you make this healthy roasted heirloom carrot recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook. And be sure to join the Skinnytaste Community to see what everyone’s cooking!
What You’ll Need
Here are the ingredients for this easy roasted heirloom carrot recipe. See the recipe card below for the exact measurements.
- Heirloom Carrots come in various colors and can be found at farmers markets, CSAs, and even Whole Foods.
- Olive Oil adds flavor and fat, which prevents them from drying out.
- Salt and Black Pepper season the veggies.
- Feta Cheese for a tangy, creamy element
- Lemon: Zest and juice a lemon for a bright citrus flavor.
- White Truffle Oil: A little goes a LONG way, so you don’t need much.
How to Roast Heirloom Carrots
If you’re serving this dish to company, clean and season the carrots before your guests arrive. Then, pop them in the oven 50 minutes before dinner and finish them with truffle, lemon, and cheese. See the recipe card at the bottom for printable directions.
- Prep the Carrots: Wash, dry, and trim the stems off the carrots. Place on a sheet pan.
- Season the Carrots: Drizzle with olive oil and sprinkle with salt and pepper.
- How Long to Roast Carrots in the Oven: Bake the carrots at 350°F for 35 to 45 minutes. Remove once they’re crisp-tender and slightly browned.
- Add the Flavor: Season with more salt, drizzle with truffle oil and lemon juice, and top with zest and feta.
Heirloom Carrot Variations
- Carrots: Use regular carrots if you can’t find heirloom ones.
- Cheese: Swap feta with goat cheese or omit it to keep it dairy-free.
- Truffle Oil Options: You can use truffle salt instead if you wish, or if you’re not a fan, leave it out.
- Add fresh herbs, like dill, chives, or rosemary.
Serving Suggestions for Roasted Heirloom Carrots
Here are some protein recipes that would be delish with these oven-roasted heirloom carrots.
- Seafood: Pan Seared Shrimp, Baked Salmon, Grilled Fish Fillets
- Chicken and Meat: Air Fryer Whole Roasted Chicken, Roast Beef, Grilled Pork Chops
And, if you need more sides to round out your meal, try these roasted potatoes or this rice pilaf.
Storage
- Refrigerate leftover carrots for up to 4 days.
- Reheat: Microwave them until warm or eat them cold.
FAQ
Heirloom carrots are in season from October to April.
You don’t have to peel heirloom carrots since their thin skin softens when they cook. However, if you prefer, you can peel them to make them more aesthetically pleasing.
More Vegetable Side Dishes You’ll Love
For more side dish ideas, check out these five delicious vegetable recipes to inspire your next meal!
- Grilled Zucchini
- String Bean Salad
- Roasted Asparagus
- Spaghetti Squash
- Crispy Oven-Roasted Baby Potatoes
Roasted Heirloom Carrots
Equipment
Ingredients
- 12 to 16 medium heirloom carrots, about 1 lb total with stems trimmed
- 4 teaspoons extra virgin olive oil
- ⅛ teaspoon kosher salt
- fresh black pepper, to taste
- 1 ounce feta cheese, from a block, crumbled
- 1 lemon zest, from 1 lemon
- 1 fresh lemon juice, from half the lemon
- 1 teaspoon white truffle olive oil
Instructions
- Preheat oven to 350°F.
- Wash, dry and trim the stems of the carrots. Place the carrots on a baking sheet and drizzle with olive oil, salt and black pepper, shake to coat.
- Roast the carrots until crisp-tender and slightly browned, about 35 to 45 minutes. A fork should easily go into the thickest part of the carrot.
- Remove from the oven. While the carrots are still hot, season with more salt, drizzle the white truffle oil, top with lemon juice, lemon zest and crumbled feta.
