Roasted Carrots with Feta and Parsley

 

Roasted Carrots with Feta and Parsley

                                                                                                                Preheat oven 425* F

Rich, earthly carrots get a hint of tang from crumbled feta, and a sweet touch from fresh parsley.

3   pounds medium carrots, peeled, cut 1/2" thick on bias.

3   Tablespoons extra-virgin olive oil

Course salt and freshly ground pepper

1/3  cup crumbled feta

2   Tablespoons fresh parsley, chopped

Toss carrots with olive oil on a rimmed baking sheet, and season with salt and pepper.

Roast until carrots are caramelized and tender, about 25 minutes.

Transfer carrots to a bowl or platter and sprinkle with feta and parsley.

Adapted from: 

Martha Stewart Living March 2010