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Roasted Heirloom Carrots

5 from 5 votes

Roasted heirloom carrots drizzled with truffle oil and finished with Feta, fresh lemon and lemon zest. My FAVORITE way to eat carrots!

Prep Time: 5

Cook Time: 35

Total Time: 40

Yield: 4 servings

Course: Side Dish

Cuisine: American

Equipment

sheet pan

Ingredients

12 to 16 medium heirloom carrots (about 1 lb total with stems trimmed)
4 teaspoons extra virgin olive oil
⅛ 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

Instructions

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.

Video

Nutrition

Serving: 3to 4 carrots, Calories: 117kcal, Carbohydrates: 11.5g, Protein: 2g, Fat: 7.5g, Saturated Fat: 1.5g, Cholesterol: 6.5mg, Sodium: 194mg, Fiber: 3.5g, Sugar: 5.5g

- WW Points: 3

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