Carrots with Pesto and Feta Recipe

Last Updated on December 5, 2022 by Ellen Christian

It’s hard to find healthy recipes that are easy to make. But, this recipe for Carrots with Pesto and Feta can be on the table in no time at all.

This is a super simple recipe that will have you hooked on carrots, pesto, and feta all at the same time. You can eat this for dinner or as an appetizer before your main meal. Best of all, it includes pre-made pesto so it takes less time to prepare. 

Carrots with Pesto and Feta Recipe

Try this quick and easy recipe for carrots with basil pesto and feta tonight! All you need is a few ingredients from your local grocery store or farmer’s market.

The best part about this recipe is that it takes only 25 to 35 minutes to make, which means you can enjoy these delicious veggies in under an hour! Plus, the leftovers taste great too! This recipe goes great with my rice sofrito.

I’ve seen a lot of recipes for carrots with pesto that use carrot pesto. But, honestly, I do not have time to make homemade pesto after work and still get dinner on the table quickly. Instead, I decided to use Barilla Creamy Genovese Pesto as the topping. I also added some locally made feta cheese to the top.

This pesto is delicious in so many different recipes. I love it stirred into pasta or quinoa. And, it makes a tasty spread for your favorite sandwiches. You can even use it as a dip for carrot sticks straight out of the jar. 

How to make whole roasted carrots

It’s really easy to make whole roasted or baked carrots in the oven. All you need to do is to cover them with a mixture of olive oil, salt, and pepper. Then, bake them in a metal dish for 25 to 35 minutes.  The total amount of time you need to bake them will depend on how large the carrots are.

You can test them for doneness with a sharp knife. Just press the tip into the carrot. If it comes out easily, the carrots are done.

Ingredients for carrots with pesto

• Whole carrots
• Barilla Creamy Genovese Pesto
• Olive oil
• Feta cheese
• Salt and pepper

You can find Barilla Creamy Genovese Pesto in the same aisle you find their pasta and spaghetti sauce. I found it at our local Shaws Supermarket. But, check your local market to find it near you. You can also find it on Amazon. 

This pesto sauce is a twist on the classic, made with fresh basil and Italian cheese. The creamy texture really makes for an exciting flavor combination that goes perfectly in carrots with pesto!

Because you don’t need to heat the pesto before you eat it, it works wonderfully in things like dips or as a sandwich spread. Keep a jar in the refrigerator for a quick taste boost for your favorite recipes.

How do you make Carrots with Pesto and Feta?

• Wash the carrots well and dry them with a towel.
• Rub olive oil and salt and pepper liberally over all sides of the carrots.
• Bake them in a preheated oven at 425F for 25 – 35 minutes.
• Check for doneness.
• Add dollops of Barilla Creamy Genovese Pesto and feta to the top.
• Serve and enjoy.

Tips for making this recipe

• Check for doneness. Smaller carrots will cook faster than larger ones.
• Add a pop of color to your dish by using multicolored carrots for roasted rainbow carrots.
• Be sure that your carrots are well coated with olive oil so they don’t stick to the pan.
• Vary the taste slightly by using ricotta instead of feta.
• Serve this over a bed of pasta to make it a meal.
• You can reheat your carrots with pesto for a minute in the microwave to warm it up.

Related Reading

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• Pearl onions au gratin