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
Roasted Heirloom Carrots with Feta, Truffle and Lemon ZestI’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.
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 Heirloom Carrots with Feta, Truffle and Lemon Zest
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.
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.
By far the best carrots I’ve ever had and super easy to make!Â
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.Â
Great!!
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Do I need to peel the carrots?
Yes.
Every time I make this dish I have only one regret.. I should've made more. Big time hit!
The feta added a lot of great flavor–definitely will make again
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.
These look & sound amazing! Can't wait to try them out!
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.
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These are really delicious! Will definitely make them again!
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
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
My word, those carrots look gorgeous. Love the sound of the recipe!
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!
I made these last night…they were delicious! Great flavor!
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!
So simple! I have everything I need at home right now!
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.
easy and super genious idea, I love this blog
Roasted veggies are my favourite. YUM!
xoxoBella | http://xoxobella.com
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!
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.
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.