Roasted Carrots with Feta is a side dish easy enough for the weeknight when you need a complete meal on the table fast yet fancy enough...
Roasting vegetables is my favorite way to prepare them. Roast any vegetable and I’ll eat it like candy. Roasting actually brings out their natural sweetness!
I usually take the simple route and season my vegetables simply with olive oil, salt and pepper. When I want to change it up, I add a sprinkle of lemon-pepper, red pepper flakes or fresh squeezed lemon juice to brighten up the flavor.
And when I want to transform the dish into something spectacular, I add a handful of cheese. Feta cheese, fresh goat cheese and parmesan are my three favorites to pair with carrots.
It’s amazing what a little tangy, salty cheese can do for roasted carrots! If I’m feeling really indulgent, I’ll add a sprinkle of bacon as well.
Roasted carrots with feta is a side dish easy enough for the weeknight when you need a complete meal on the table fast yet fancy enough for an old fashioned Sunday supper with Pernil Roast Pork.
They’re also the perfect dish for a potluck when you need a dish to pass since they can be served hot or at room temperature. These roasted carrots would be wonderful for Easter dinner (if you celebrate) along with a side of Grandma’s Rice Dressing.
There’s really no trick to roasting carrots. Make sure they’re peeled since the outer skin will sometimes turn an unattractive brown color when baked.
The most important part is to cut them all to roughly the same size. This will ensure that some pieces don’t end up burned while others are still hard.
Toss the carrots with olive oil, salt and pepper. I like to place them on a baking sheet with foil for easy clean up.
Bake until softened, or until your desired char is reached. My husband likes his nearly burnt!
Place them on a pretty serving dish and sprinkle with feta cheese. I like to garnish with fresh parsley or dill (both taste great with carrots). The whole family will love this one!
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