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.
