Recipe Of The Week 11/17: Roasted Heirloom Carrots with Feta

Yields 4 Servings

Ingredients:

• 12 to 16 medium heirloom carrots
• 4 teaspoons extra virgin olive oil
• 1⁄8 teaspoon kosher salt
• fresh black pepper, to taste
• 1 ounce feta cheese, from a block, crumbled
• 1 lemon zest, from 1 lemon
• 1 fresh lemon juice, from half the lemon
• 1 teaspoon white truffle olive oil

Directions:

• Preheat oven to 350°F.
• Wash, dry and trim the stems of the carrots. Place the carrots on a baking sheet and drizzle with olive oil, salt and black pepper, shake to coat.
• Roast the carrots until crisp-tender and slightly browned, about 35 to 45 minutes. A fork should easily go into the thickest part of the carrot.
• Remove from the oven. While the carrots are still hot, season with more salt, drizzle the white truffle oil, top with lemon juice, lemon zest and crumbled feta.

Meal Plan Check Boxes:

1 Fat
2 Vegetables

Nutritional Facts: 3 to 4 carrots, Calories: 115 kcal, Carbohydrates: 11.5 g, Protein: 2 g, Fat: 7.5 g

Adapted From: https://www.skinnytaste.com/roasted-heirloom-carrots-with-feta/#recipe