Yield: 2 servings
Roasted Heirloom Carrots with Feta, Truffle and Lemon Zest
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
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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
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 3