This simple side dish turns our bulk carrots into something special. You’ll love the combination of sweet carrots, salty feta, zingy lemon, and fresh parsley.
6 to 8 large Co-op carrots from Good Earth Centre (mix with parsnips for a variation)
2 tablespoons organic olive oil
Salt to taste.
Zest and juice of one lemon
2 oz. Landmark or Mt Vikos feta cheese
¼ cup parsley chopped
Preheat oven to 475-degrees.
Scrub, peel, and slice carrots into large
Toss carrots with the olive oil, salt, and lemon zest until evenly coated
Dump carrots into shallow baking dish, lightly oiled
Roast carrots for 15-25 minutes. Turn carrots over part-way through cooking. You want the carrots caramelized and tender, but not mushy.
When done cooking, squeeze half the lemon over the carrots and transfer to a wide serving bowl. Crumble feta over the carrots, top with parsley, and serve.
Recipe submitted by Amy, via Peggy, adapted from www.nwedible.com