Let’s be honest– we all want delicious, interesting meals during the week, but who actually has the time (or energy) for elaborate side dishes? Enter this recipe. We’ve cracked the case (or as Becca would say, “cheated the system”) and figured out how to bring a symphony of textures and flavors together in about 30 minutes with minimal work, making it a perfect partner for your weeknight dinner.

These roasted carrots really are a revelation. We went for rainbow carrots from our farmer’s market and highly encourage you to do that too, but any carrot will do. Roasting brings out their natural sweetness, caramelizes the edges for a satisfying crunch, and leaves them tender-crisp in the enter.

Now, things get really exciting with the focaccia. The carrots may be the main character, but the focaccia is the unexpected hero of this dish. Just like there’s no Batman without Robin, and as we learned this year, no Ken without Barbie. This is kind of the same thing. We took leftover focaccia and tore it into bite-sized pieces, tossed with olive oil and a sprinkle of salt and transformed them into crispy croutons, adding a delightful textural contrast to the carrots.

This recipe is incredibly adaptable, though. Don’t have focaccia? No problem! Use leftover crusty bread. Feeling adventurous? Add a drizzle of balsamic glaze to the carrots before roasting.

So ditch the boring side dishes and give this Roasted Carrots with Focaccia Crisps, Feta, and Parsley recipe a try. It’s a flavor and texture explosion that’s easy on your time and wallet. Plus, it’s a surefire way to add excitement to your weeknight meals.

If you do make this recipe, don’t forget to tag us on Instagram! Looking through the photos and videos of recipes you all have made is our favorite. Oh, and for all you visual learners, you can see how we made it here! 🙂