Roasted Carrots with Feta and Marinated Peas

Marinating the peas with the apple cider vinegar and olive oil will turn them an army green color but, don't be fooled, they will retain their bright flavor and crisp texture.

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1 bunch carrots
4 oz feta
1 cup shelled peas
1/2 cup apple cider vinegar
1/2 cup olive oil
1/2 tsp chili flakes
3 sprigs mint


  1. Combine the raw peas with the apple cider vinegar, olive oil, and a big pinch of salt and let marinate for minimum 30 minutes and up to 5 days
  2. Heat the oven to 400F
  3. Clean and cut the carrots in half or into large chunks
  4. Toss the carrots in a glug of olive oil with a big pinch of salt and the chili flakes
  5. Roast on a baking sheet until deeply browned and tender when pierced
  6. To serve lay the carrots on to a platter, crumble the feta over the top, sprinkle the peas around spooning some of the marinating liquid over the whole thing, and then garnish with the mint leaves torn into pieces