Roasted Heirloom Carrots
"These heirloom carrots are roasted to perfection and topped with a luxurious drizzle of truffle oil. To elevate the dish, we add crumbled Feta, a splash of fresh lemon juice, and a hint of lemon zest. This is, without a doubt, my absolute favorite way to enjoy carrots!"
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Ingredients
- 12 to 16 medium heirloom carrots
- 4 teaspoons extra virgin olive oil
- 1 lemon zest
- 1 fresh lemon juice
- 1 teaspoon white truffle olive oil
- ⅛ teaspoon kosher salt
- fresh black pepper
- 1 ounce feta cheese
Equipment Needed
- sheet pan
Instructions
- 1
Begin by setting your oven to 350°F to preheat.
- 2
Rinse the carrots thoroughly, then dry them off and cut off the tops. Arrange the carrots on a baking sheet and drizzle with olive oil, followed by a sprinkle of salt and black pepper. Toss them gently to ensure an even coating.
- 3
Bake the carrots in the oven until they reach a crisp-tender texture and develop a light browning, which should take around 35 to 45 minutes. You should be able to insert a fork with ease into the thickest part of the carrot.
- 4
Once they are done, take them out of the oven. While they are still warm, add a pinch of salt, drizzle with white truffle oil, and finish with a squeeze of lemon juice, a sprinkle of lemon zest, and crumbled feta cheese on top.