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Roasted Carrots with Feta, Truffle and Lemon

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Roasted Carrots with Feta, a drizzle of truffle oil, fresh lemon and lemon zest. My FAVORITE way to eat carrots!

Roasted carrots drizzled with a little oil and finished with Feta, a drizzle of truffle oil, fresh lemon and lemon zest. My FAVORITE way to eat carrots!

Roasted Carrots with Feta, Truffle and Lemon

Roasted Heirloom Carrots with Feta, Truffle and Lemon is delicious and the perfect side dish for Easter.
I’ve never been a fan of roasted carrots until I tried them at Chalk Point Kitchen in Soho. They completely changed my opinion of them and inspired me to recreate them at home. I have learned to love roasted carrots like this Herb Roasted Carrot Recipe too!

Roasted carrots drizzled with a little oil and finished with Feta, a drizzle of truffle oil, fresh lemon and lemon zest. My FAVORITE way to eat carrots!

When I got these beautiful organic carrots from my CSA, I knew I wanted to make this dish. Using the best quality ingredients is key for best results here! As for the truffle oil, a little goes a LONG way so you need a very little amount. You can use truffle salt instead if you wish, or if your not a fan, leave it out.  You can of course double or tripe this recipe to feed more people, hope you enjoy!

Roasted carrots drizzled with a little oil and finished with Feta, a drizzle of truffle oil, fresh lemon and lemon zest. My FAVORITE way to eat carrots!

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Roasted Carrots with Feta, Truffle and Lemon

5 from 3 votes
3
Cals:117
Protein:2
Carbs:11.5
Fat:7.5
Roasted carrots drizzled with a little oil and finished with Feta, a drizzle of truffle oil, fresh lemon and lemon zest. My FAVORITE way to eat carrots!
Course: Side Dish
Cuisine: American
Roasted carrots drizzled with a little oil and finished with Feta, a drizzle of truffle oil, fresh lemon and lemon zest. My FAVORITE way to eat carrots!
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Yield: 4 servings
Serving Size: 3 to 4 carrots

Equipment

Ingredients

Instructions

  • Preheat oven to 350°F.
  • Wash, dry and trim the stems of the carrots.
  • Place the carrots on a baking sheet and drizzle with olive oil, salt and black pepper, shake to coat.
  • Roast the carrots until crisp-tender and slightly browned, about 35 to 45 minutes. A fork should should easily go into the thickest part of the carrot.
  • Remove from the oven. While the carrots are still hot, season with more salt, drizzle the white truffle oil, top with lemon juice, lemon zest and crumbled feta.

Last Step:

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Video

Nutrition

Serving: 3 to 4 carrots, Calories: 117 kcal, Carbohydrates: 11.5 g, Protein: 2 g, Fat: 7.5 g, Saturated Fat: 1.5 g, Cholesterol: 6.5 mg, Sodium: 194 mg, Fiber: 3.5 g, Sugar: 5.5 g

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