Perfectly roasted rainbow carrots with a tangy, garlicky green goddess dressing, salty feta cheese, and crunchy pepitas. A healthy, vibrant, & fresh spring time dish.
I’m collaborating with some amazing food bloggers to create fresh, fun springtime dishes.
This came at the perfect time. It literally snowed here in Chicago yesterday. It’s March. Daylight savings was just this weekend. That means it’s Spring time and winter is supposed to be OVER.
I don’t know why the snow comes as a surprise to me. It always snows in March in Chicago. I should be prepared for it.
But every year, when I see those big white flakes slowly descending and creating a blanket of white over the streets, I can’t help but sigh. It makes me feel Spring is still so far away.
But this year, I will not despair. Instead, I’m going to create dishes that make it feel like Spring, despite the weather outside. With my other food lovers, we will be #springdreaming in the kitchen!
First up, my roasted rainbow carrots, with green goddess dressing, feta cheese and toasted pepitas.
There is so much good happening in this dish. The carrots are perfectly sweet and tender from being slowly roasted to perfection. The green goddess adds a fresh, vibrant, garlicky bite. The feta brings some salty, cheesy goodness to the party. And finally, the pepitas provide that necessary crunch. I’m all about that texture!
All around, it’s a harmonious, delicious dish.
Let’s get to cooking.
Like most of my dishes, this dish comes together easily.
The star of the show is the beautiful rainbow carrots. Rainbow carrots can be found at most grocery stores. I recommend picking out the ones with the stems and greens still attached, as you will use the greens in the dressing.
I love rainbow carrots because each color has a slightly different taste. The orange are sweet and earthy. The purple are intensely sweet and sort of peppery. And the soft yellow are mild in flavor. It’s slight and subtle, but makes for a fun eating experience.
And those colors though. Swoon. It makes for a fun, vibrant spring dish.
Roasting the carrots helps brings out the individual flavors of the carrots.
Peel the carrots and drizzle with olive oil, sea salt, and pepper. Roast in a 400 degree oven for 25-30 minutes. You want the outer edges of the carrots to brown and the inside to become tender.
The green goddess dressing is strong supporting actor. It’s fresh and herbaceous and pairs so nicely with there sweet roasted carrots.
To make the dressing, add the the herbs and garlic to a small food processor and pulse until it resembles a paste. I blend these ingredients first to make sure they are nice and broken down in the dressing. No-one wants a huge mouthful of garlic!
The beauty of green goddess dressing is you can use a variety of herbs. I added the carrot greens so they did not go to waste. I also added basil, cilantro, and parsley because I had those herbs on hands. You can mix it up depending on what is in your fridge and your own personal taste. I do recommend using fresh herbs opposed to dry herbs though.
Once the herbs and garlic are broken down, add in the remaining ingredients and blend until it becomes a smooth creamy dressing.
Finally, you can assemble the dish. Add the roasted carrots to the bottom of a serving platter. Drizzle desired amount of the green goddess dressing over the carrots. Top with feta and pepitas.
This dish is a real showstopper. It’s bight and vibrant from the colors of the carrots and the pale green of the dressing. It’s literally springtime on a plate.
It’s also fun to eat. There are a mix of bold flavor and textures. The carrots are sweet and earthy. The green goddess is bright, acidic, tangy and packed with herbaceous flavor. The feta adds umami and the pepitas provide texture and crunch. It’s a party in your mouth!
This dish is the perfect side dish to accompany a meal (would also be lovely on your Easter table).
It also works great as a lunch. I’ve been eating it for the past weekly. It’s addictively good.
It definitely has me dreaming of Spring!
Roasted Rainbow Carrots with Green Goddess Dressing, Feta, and Toasted Pumpkin Seeds
The perfect healthy, vibrant, & fresh spring time dish.
Green Goddress Dressing
- 6 oz Greek yogurt
- 4 garlic cloves
- 1 tablespoon Whorcesterstire
- 1 tablespoon champagne vinegar
- 1 teaspoon dijon mustard
- Juice of half a lemon
- ¼ cup basil
- ¼ cup cilantro
- ¼ carrot greens
- ¼ parsley
- Salt and pepper to taste
- 2 bunches rainbow carrots
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- Pepper to taste
- 1/2 cup green goddess dressing
- 1/4 cup feta
- 2 tablespoons pumpkin seeds toasted
To make the dressing, add the garlic cloves and herbs to a food processor. Pulse until forms a chunky paste. Add in remaining ingredients and pulse until well-combined and forms a creamy dressing.
Meanwhile, in a 400 degree oven, roast the carrots for 20-30 minutes, turning half way through. The carrots are done with the start to brown and soften slightly.
Assemble the dish by aligning the roasted carrots on a serving platter. Drizzle desired amount of green goddess over the carrots (1 recommend about half cup). Top with toasted pumpkin seeds and feta.
Serve and enjoy!
The dressing will keep in the fridge in an airtight container for up to 2 weeks.