Roasted Carrots with Truffle Oil and Feta Cheese

There is an abundance of carrots at the Farmer's Market and let me be the first to tell you that I am more then ok with that. Carrots are amazing! Great raw with some dip, try out this Spinach Avocado Dip or Mint Basil Sweet Pea Dip, they are also great in soups (recipe coming soon) and my most favorite, roasted. 

Before the recipe lets talk health benefits. Aside from the delicious flavor, carrots contain high amounts of beta carotene and other health-benefitting compounds such as Vitamin A, minerals and antioxidants. Carrots offer several health benefits and are particularly beneficial for organs like the eyes, skin, digestive system and teeth. I don't know about you but I am all for foods that make my skin glow!!!

Now for the recipe, this one is easy and delicious, it will turn a non veggie lover into a believer, and did I mention it only takes 5 ingredients!

Roasted Carrots with Truffle Oil and Feta Cheese

  • 1 bunch carrots, trimmed and peeled or scrubbed well
  • 2-3 T truffle oil
  • 1/4 cup feta cheese
  • 1/4 cup fresh parsley, loosely packed
  • salt and pepper to taste

Preheat oven to 400. Clean and trim carrots (I like to leave about 2 inches of tops on so you can pick them up and eat them whole). Place carrots on a baking sheet and drizzle with 2 T oil and season with salt and pepper. Place carrots in the oven and allow to roast 25-40 minutes pending the size of the carrots. Check them at 15 minutes, turn them and let them continue to cook until they soften and the ends get slightly crisp. 

Remove carrots from the oven and top with remaining T of oil and feta cheese, toss for an even coating. Place the carrots on a platter and top with parsley. 

Serve and enjoy!!!

xo,

L