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Roasted Carrots with Feta, Pine Nuts, and Ancient Spices

by in Nov 2008
Roasted Carrots with Feta, Pine Nuts, and Ancient Spices
1 vote, 5.00 avg. rating (89% score)
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  • 2 pounds carrots, cut into 3-1/2- by 1/2-inch batons
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup crumbled feta cheese
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup toasted pinenuts
  • 1 tablespoon za'tar or dukkah spice blend
  • Chopped fresh parsley


Heat oven to 450 degrees.

Onto a rimmed baking sheet, combine carrots and olive oil. Sprinkle with salt and pepper. Roast about 20 minutes (or until the carrots are deeply browned in spots, but not mushy), shaking the pan every now and again. Transfer carrots to a large bowl. Add remaining ingredients and toss well to coat.

Updated Wednesday, November 19th, 2008

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One Response to Roasted Carrots with Feta, Pine Nuts, and Ancient Spices

  1. Anonymous May 28, 2009 at 12:40 pm #

    Outstanding recipe! Easy to prepare and quite delicious. The zahtar spice can be purchased from

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