Roasted Carrots With Feta Recipes

ROASTED CARROTS WITH FETA AND PARSLEY

Steps:

• Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
• Transfer carrots to a bowl, and toss with feta and parsley.

ROASTED CARROTS WITH FETA

Steps:

• Preheat the oven to 425 degrees F.
• Wash and peel the carrots.
• If your carrots are large cut them in half lengthwise.
• Line a baking sheet with parchment paper and spread the carrots out evenly on the sheet.
• In a small bowl whisk together the olive oil, honey, water, garlic and salt and pepper and pour on top of the carrots.
• Bake for 20-25 minutes stirring halfway through. Serve immediately.

ROASTED VEGETABLES WITH HERBED FETA, PISTACHIO AND POMEGRANATE

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Combine the carrots, potatoes and Brussels sprouts in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle with the salt, pepper and coriander. Spread the vegetables on the prepared baking sheet and roast for 15 to 20 minutes. Flip the vegetables and continue to roast until tender and browned all over, 15 to 20 minutes more.
• Meanwhile, add the feta, yogurt, honey, lemon zest and lemon juice to a food processor and pulse until smooth and creamy, adding a little water if needed to loosen the puree. Add the herbs and pulse until just distributed (you don't want to turn the mixture green; you just want to combine them). Spread the feta mixture on a platter. Arrange the roasted vegetables on top of the feta. Sprinkle the pomegranate seeds and pistachios over the top and finish with a drizzle of olive oil.

ROASTED CARROTS WITH FETA

Steps:

• Preheat oven to 425 degrees F.
• Toss carrots with oil on a rimmed baking sheet; season with coarse salt and pepper.
• Roast carrots until caramelized, golden, and tender, about 25 minutes.
• Transfer carrots to a bowl and toss with feta and parsley.