Roasted Carrots with Chimichurri & Feta

This recipe is shared with permission from For Good Measure. Jennifer Shun is a writer, skilled home cook, and mother of a daughter living with type 1 diabetes. She shares her recipe development, food styling, and photography passions on her diabetic lifestyle blog

Please note you will need a food processor for this recipe.

Servings: 12


Roasted Carrots

  • 6 cups carrots
  • 1 tablespoon olive oil
  • 1/2 cup Greek feta, crumbled


  • 1/4 cup red wine vinegar
  • 1 tablespoon jalapeño, minced *
  • 1 tablespoon shallots, minced
  • 2 teaspoons garlic, minced
  • 1 teaspoon salt
  • 1/2 cup fresh cilantro, chopped
  • 1/8 cup fresh parsley, chopped
  • 1/8 cup fresh oregano, chopped
  • 1/3 cup olive oil

* If you would like less heat, seed the jalapeño before mincing (wearing gloves is recommended).


  1. Preheat oven to 425 degrees.
  2. Line a rimmed baking sheet with parchment.
  3. Wash and halve carrots, arranging on prepared baking sheet.
  4. Drizzle with olive oil, tossing to combine.
  5. Roast for 30 minutes, until fork tender and slightly charred.
  6. In a food processor, combine red wine vinegar, jalapeño, shallots, garlic and salt.
  7. Rest for 5 minutes.
  8. Add herbs, pulse to combine.
  9. Add olive oil in parts, pulsing to combine.
  10. Drizzle chimichurri over roasted carrots and top with feta.

Serve warm.

Nutritional Info for ½ cup:

Calories: 110, Fat: 8g, Carbs: 7 (5 net), Fiber: 2, Sodium: 309mg, Sugar: 3, Protein: 1g


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