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Roasted Rainbow Carrots with Green Goddess Dressing, Feta, and Toasted Pumpkin Seeds

The perfect healthy, vibrant, & fresh spring time dish. 

Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Dani


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

Roasted Carrots

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve and enjoy!

Recipe Notes

The dressing will keep in the fridge in an airtight container for up to 2 weeks.