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Roasted Carrots and Parsnips with Feta


  • 1-2 large carrots peeled, Blade D, noodles trimmed
  • 3 large parsnips peeled, Blade D, noodles trimmed
  • 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 1 teaspoon chopped rosemary leaves
  • 2 tablespoons crumbled feta
  • ΒΌ cup blanched slivered almonds toasted
  • chopped parsley to garnish


  • Preheat the oven to 400 degrees. Add the carrots and parsnips to the bottom of a medium baking dish. Drizzle with olive oil and season with salt, pepper, and rosemary. Toss well to combine. Spread the noodles out in the baking dish and roast for 20 minutes or until vegetables are tender. Remove from the oven and immediately transfer to a serving platter (if using) and garnish with feta, almonds, and parsley. Serve.