Description
This recipe features roasted heirloom carrots that are tender, slightly browned, and bursting with flavor. Drizzled with extra virgin olive oil and finished with tangy lemon juice, fragrant lemon zest, white truffle oil, and crumbled feta cheese, these carrots make a sophisticated and delicious side dish perfect for any meal.
Ingredients
Scale
Carrots
- 12 to 16 medium heirloom carrots (about 1 lb total, stems trimmed)
Seasonings and Oils
- 4 teaspoons extra virgin olive oil
- ⅛ teaspoon kosher salt
- Fresh black pepper (to taste)
- 1 teaspoon white truffle olive oil
Finishing Touches
- 1 ounce feta cheese, crumbled (from a block)
- Zest of 1 lemon
- Juice of half a lemon (about 1 tablespoon)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for roasting the carrots evenly and gently.
- Prepare the Carrots: Wash and dry the heirloom carrots thoroughly. Trim off the stems to ensure even cooking and a tidy presentation.
- Season the Carrots: Place the carrots on a baking sheet, drizzle with extra virgin olive oil, sprinkle with kosher salt and freshly ground black pepper. Toss or shake the baking sheet gently to coat all carrots evenly in the seasoning.
- Roast the Carrots: Put the baking sheet in the oven and roast the carrots for 35 to 45 minutes until they are crisp-tender and slightly browned. Check doneness by piercing the thickest part of a carrot with a fork, which should slide in easily.
- Finish and Serve: Remove the roasted carrots from the oven. While they are still hot, season with additional kosher salt if desired. Drizzle with white truffle olive oil, then sprinkle the lemon zest and pour the fresh lemon juice over the top. Garnish with crumbled feta cheese before serving for a bright and savory finish.
Notes
- Using heirloom carrots adds visual appeal and a variety of flavors. If unavailable, use regular carrots.
- Adjust roasting time depending on carrot size and desired tenderness.
- White truffle olive oil adds a gourmet touch but can be omitted if unavailable.
- For a dairy-free option, omit the feta or substitute with a vegan cheese alternative.
- Fresh lemon juice and zest brighten the dish and balance the richness of the feta and oils.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 10 mg
