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 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 Heirloom Carrots with Feta, Truffle and Lemon Zest

110 Cals 2 Protein 8.5 Carbs 8 Fats
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
Yield: 2 servings
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!

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.

Nutrition

Serving: 3carrots, Calories: 110kcal, Carbohydrates: 8.5g, Protein: 2g, Fat: 8g, Saturated Fat: 1.4g, Cholesterol: 5mg, Sodium: 119mg, Fiber: 2.5g, Sugar: 4g
WW Points Plus: 3
Keywords: holiday side dish, roasted carrots recipe, Roasted Carrots with Feta Truffle & Lemon Zest, roasted heirloom carrots, vegetable sides

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26 comments

  1. By far the best carrots I’ve ever had and super easy to make! 

  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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