Roasted Heirloom Carrots with Feta, Truffle, and Lemon
Recipe from Skinnytaste
Ingredients
- 12 to 16 medium heirloom carrots (about 1 pound), stems trimmed
- 4 teaspoons extra-virgin olive oil
- 1/8 teaspoon kosher salt, plus more to finish
- Freshly ground black pepper, to taste
- 1 ounce feta from a block, crumbled
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice (from about 1/2 lemon)
- 1 teaspoon white truffle olive oil
Method
- Heat the oven to 350°F.
- Wash and dry the carrots, trim their stems, and arrange them on a baking sheet.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 35 to 45 minutes, until lightly browned and tender enough to pierce easily with a fork.
- While the carrots are hot, add a little more salt and finish with the truffle oil, lemon juice, lemon zest, and feta.