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.
Interesting flavour combination.
Wow, these are just unbelievably delicious!!! What a winning combination! Fantastic. I didn’t have any truffle oil and it was still out of this world. The carrots were super sweet and the lemon and feta complimented them wonderfully. 100% will be making these again. Only feedback is that my carrots took a lot longer to cook, but they may have been larger.
By far the best carrots I’ve ever had and super easy to make!
Wow. Just wow. Substituted 1/4t black truffle oil because that’s all we had. And chèvre for feta for the same reason. Made these with your roast chicken and it was excellent as well, but the carrots stole the show!!!! New go-to recipe.
Great!!
Do I need to peel the carrots?
Yes.
Every time I make this dish I have only one regret.. I should've made more. Big time hit!
The feta added a lot of great flavor–definitely will make again
I will definitely try this! I love roasted carrots and I've managed to find true truffle oil, which is significantly better than any synthetic oil, albeit a little more expensive. But it is definitely worth it, because when used appropriately, it just elevates anything you put it on.
These look & sound amazing! Can't wait to try them out!
Now that I live abroad and cook dinner every day, I'm always looking for new ways to prepare vegetables. I can't wait to try these carrots.
www.thisoffscriptlife.com
These are really delicious! Will definitely make them again!
Ha, i had this dish at chalk point kitchen and that is what prompted my search for a roasted carrot recipe that brought me to your page. Delish
Mmm these looks so good Gina! 😀 Carrots is something I don't think to mix with cheese like that, but it's so clever 😀 I bet the truffle oil adds that special little something to it as well 😀 x
My word, those carrots look gorgeous. Love the sound of the recipe!
Wow this looks so delicious! And best of all, it looks pretty simple to make. I want to try it next week during my meal prep. Thanks Gina!
I made these last night…they were delicious! Great flavor!
Made these tonight with your Santa Fe zucchini bowls…delish! My husband loved them and keeps sneaking into the leftovers he's supposed to bring for lunch, lol. Thanks for another great recipe!
So simple! I have everything I need at home right now!
Sounds very good with addition of feta and lemon zest. However, I'd avoid the widely available synthetic truffle oil, which contains nothing from an actual truffle. All you need is a good quality evoo without the artificial odor/flavor added. "Truffle" oil can easily ruin a dish.
easy and super genious idea, I love this blog
Roasted veggies are my favourite. YUM!
xoxoBella | http://xoxobella.com
These look out of this world! I don't think you could think up a better combination of flavors! Making this week 🙂 Love the presentation too, with the tops still on!
Looks amazing. I will only eat cooked carrots if they are roasted, and I love truffle oil. And I have all the ingredients at home right now.
Gina, just wanted to say hi and congrats on all your success! These look fantastic. I agree, I wasn't super excited about simple roasted carrots until we had some in Italy that blew me away.