Roasted carrots with walnuts, feta, and dill from Dinner: Changing the Game (page 262) by Melissa Clark

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Accompaniments: How to cook polenta for 4; How to cook quinoa for 4

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Notes about this recipe

  • Eat Your Books

    Can substitute mint for dill and balsamic vinegar for pomegranate molasses.

  • MariaSwe on May 03, 2026

    Served this as a side dish, but I could have eaten it all by myself. I loved dill in this.

  • crysta_63qusi on January 07, 2026

    Delicious and easy. I served it over a can of cannelini beans for a complete meal.

  • Happykikkers on October 09, 2024

    We liked it and my husband made sure there were no leftovers, but I’m not sure if I’ll make it again. There are just so many other carrot recipes I would like to try! Husband got the “wrong” carrots (not the skinny ones) so improvised on cooking time and temperature. Also I forgot to add balsamic vinegar.

  • ksg518 on January 31, 2023

    Delicious. My carrots were very thin so I only halved the larger ones and reduced the roasting time accordingly. I really loved the pomegranate molasses on this.

  • Lucylew on October 12, 2019

    We really enjoyed this, even my vegetable adverse husband had two servings. The pomegranate molasses is so good on the carrots! The dill, walnuts, molasses, it all worked brilliantly!

  • eliza on September 13, 2019

    This was quite good. The carrots I used may have been smaller since they were completely done in 20 minutes and some were quite burnt. I liked the balsamic better than the pomegranate molasses.

  • meduff on January 01, 2019

    Once again a great dish. What is not to like about roasted carrots? I found the feta to be a nice touch in balancing the sweetness of the carrots. I used my favorite aged balsamic ( Aceto, Balsamico Di Modena, Oro Gold), which may have been a little too much for the carrots and feta. I didn’t use the walnuts at all. A super easy and very elegant dish. This will for sure be made many many more times in my kitchen. Melissa Clark says to cut the carrots lengthwise. You need to be super careful when doing this. One slip of those carrots or knife and you could badly cut your finger or hand. The carrots are rolling around, the knife was slipping - this recipe could come with a danger sign: handle knife and carrots with caution. Next time I would just cut one side of the carrot flat a few millimeters in so it doesn’t roll.

  • coryelizabeth on June 23, 2018

    This was wonderful, but with balsamic and pomegranate molasses. I think the overall roasting time could be reduced slightly (the tips of my carrots turned black). But then again, the tips were delicious.

  • westminstr on January 26, 2018

    Fantastic. I subbed parsley but want to try the dill. Carrots cooked down a lot.

  • Zosia on August 16, 2017

    The combination of pomegranate molasses and sweet roasted vegetable is fabulous. I made this the first time with sweet potatoes and coriander and the second, as per the recipe, with carrots and dill. Both were delicious.

  • pistachiopeas on June 28, 2017

    Very delicious. A nice vegetarian main with some other dishes.

  • clcorbi on April 15, 2017

    Really delicious and easy. I need to accept that I'm just not a huge dill fan, so next time I'd try these with mint or cilantro.

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