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Roasted Heirloom Carrots with Feta, Truffle and Lemon Zest

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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 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 Heirloom Carrots with Feta, Truffle and Lemon Zest

I’ve never been a fan of roasted carrots until I tried them at Chalk Point Kitchen in Soho. They changed my opinion of them and inspired me to recreate them at home. This is great side for any holiday party or simple dish. Some other favorite holiday sides are Roasted Brussels Sprouts and Butternut Squash and Grilled Fennel with Parmesan.

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!

More Vegetable Side Dishes:

Roasted Heirloom Carrots with Feta, Truffle and Lemon Zest

5 from 2 votes
3
Cals:110
Protein:2
Carbs:8.5
Fat:8
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 mins
Cook: 35 mins
Total: 40 mins
Yield: 2 servings
Serving Size: 3 carrots

Ingredients

  • 6 small carrots, about 6 oz total
  • 2 tsp olive oil
  • pinch of kosher salt
  • fresh black pepper, to taste
  • .375 oz feta cheese
  • 1/2 tsp lemon zest
  • 1 tsp fresh lemon juice
  • 1/2 tsp white truffle olive oil

Instructions

  • Preheat oven to 350°F.
  • Wash, dry and trim the stems of the carrots.
  • Place carrots on a baking sheet and drizzle with olive oil, salt and black pepper.
  • Bake until crisp-tender and browned, about 35 minutes.
  • 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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Nutrition

Serving: 3 carrots, Calories: 110 kcal, Carbohydrates: 8.5 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 1.4 g, Cholesterol: 5 mg, Sodium: 119 mg, Fiber: 2.5 g, Sugar: 4 g

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27 comments on “Roasted Heirloom Carrots with Feta, Truffle and Lemon Zest”

  1. Wow, these are just unbelievably delicious!!! What a winning combination! Fantastic. I didn’t have any truffle oil and it was still out of this world. The carrots were super sweet and the lemon and feta complimented them wonderfully. 100% will be making these again. Only feedback is that my carrots took a lot longer to cook, but they may have been larger.

  2. Wow. Just wow. Substituted 1/4t black truffle oil because that’s all we had. And chèvre for feta for the same reason. Made these with your roast chicken and it was excellent as well, but the carrots stole the show!!!!  New go-to recipe. 

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  5. I will definitely try this! I love roasted carrots and I've managed to find true truffle oil, which is significantly better than any synthetic oil, albeit a little more expensive. But it is definitely worth it, because when used appropriately, it just elevates anything you put it on.

  6. Avatar photo
    Jennifer This Off Script Life

    Now that I live abroad and cook dinner every day, I'm always looking for new ways to prepare vegetables. I can't wait to try these carrots.
    www.thisoffscriptlife.com

  7. Ha, i had this dish at chalk point kitchen and that is what prompted my search for a roasted carrot recipe that brought me to your page. Delish

  8. Avatar photo
    JulesTheNorweegie

    Mmm these looks so good Gina! 😀 Carrots is something I don't think to mix with cheese like that, but it's so clever 😀 I bet the truffle oil adds that special little something to it as well 😀 x

  9. Avatar photo
    Anita @ Simplyfitspired

    Wow this looks so delicious! And best of all, it looks pretty simple to make. I want to try it next week during my meal prep. Thanks Gina!

  10. Made these tonight with your Santa Fe zucchini bowls…delish! My husband loved them and keeps sneaking into the leftovers he's supposed to bring for lunch, lol. Thanks for another great recipe!

  11. Sounds very good with addition of feta and lemon zest. However, I'd avoid the widely available synthetic truffle oil, which contains nothing from an actual truffle. All you need is a good quality evoo without the artificial odor/flavor added. "Truffle" oil can easily ruin a dish.

  12. These look out of this world! I don't think you could think up a better combination of flavors! Making this week 🙂 Love the presentation too, with the tops still on!

  13. Looks amazing. I will only eat cooked carrots if they are roasted, and I love truffle oil. And I have all the ingredients at home right now.

  14. Avatar photo
    Stephanie Weaver

    Gina, just wanted to say hi and congrats on all your success! These look fantastic. I agree, I wasn't super excited about simple roasted carrots until we had some in Italy that blew me away.