Roasted Carrots 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!
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!
More Vegetable Side Dishes:
- Roasted Rainbow Carrots with Ginger
- String Bean Salad
- Roasted Asparagus
- Brussels Sprouts Gratin
- Roasted Brussels Sprouts and Shallots with Balsamic Glaze
Roasted Carrots with Feta, Truffle and Lemon
Equipment
Ingredients
- 12 to 16 medium heirloom carrots, about 1 lb total with stems trimmed
- 4 teaspoons extra virgin olive oil
- 1/8 teaspoon kosher salt
- fresh black pepper, to taste
- 1 ounce feta cheese, from a block, crumbled
- 1 lemon zest, from 1 lemon
- 1 fresh lemon juice, from half the lemon
- 1 teaspoon white truffle olive oil
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.