After making the healthy carrot cake, I had several carrots left over. It didn’t take me long to put them to a suitable use. After a few turns in olive oil and a quick spell in the oven, I had a delicious and colorful side dish. And it was that easy. This dish takes five minutes to prepare, and twenty-five minutes in the oven.
I have a tendency to cover my baking sheets with foil or parchment paper – to help avoid sticking, and for ease of clean-up. But if you really want that nice roasted color for the carrots, it pays to do without.
Finally, my loyal readers may have noticed an extended absence on my part. And I do apologize. Two weeks ago I accepted a new job in a new city (Cincinnati), and have been busy with the move. In addition, most of my favorite kitchen tools were packed behind several other boxes of clothes, books, and other various possessions. Once I get settled in, I will be testing out my new kitchen, and resuming a more regular cooking schedule.
Roasted Carrots with Feta and Parsley
Recipe adapted from Martha Stewart’s Living.
PREP TIME: 5 minutes
COOK TIME: 25 minutes
YIELD: Serves 4
WHAT TO GRAB:
2 pounds of carrots, peeled and cut 1/2-inch thick on the bias
2 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup crumbed feta cheese
1 teaspoon parsley, roughly chopped
HOW YOU DO IT:
1. Preheat the oven to 425 degrees. Toss the carrots with the oil on a rimmed baking sheet, and season with salt and pepper. Roast the carrots until they are caramelized and tender, about 25 minutes.
2. Transfer the carrots to a mixing bowl, and toss with feta and parsley. Serve!