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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!
Yield: 2 servings
5 from 1 vote

Roasted Heirloom Carrots with Feta, Truffle and Lemon Zest

Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins
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