Lemony Roasted Carrots with Feta
This recipe for Lemony Roasted Carrots with Feta is a delightfully bright and tangy side dish. The carrots are roasted to caramelized perfection, drizzled with a lemony sauce, and topped with fresh feta and herbs for bursts of flavor. The recipe uses simple ingredients whose whole is much better than the sum of its parts. You can easily scale this recipe up as needed!
Ingredients
- 1 lb carrots peeled
- 2 teaspoon olive oil
- 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- 1 teaspoon dijon mustard
- 2 tablespoon chopped mint or other herbs such as parsley or dill
- ⅓ cup crumbled fresh feta
Instructions
- Preheat the oven to 425 degrees. Have a large sheet pan ready (I do not use parchment paper because I find the carrots caramelize better without it).
- Slice the carrots in half lengthwise. Then, slice horizontally into about 4 inch pieces. The pieces closer to the stems that are thicker, slice horizontally again once more until all slices are uniform in thickness.
- In a small bowl, whisk together the olive oil, zest of one lemon, juice of half of the lemon, salt, garlic powder, and dijon mustard. Mix with the carrots, either in the bowl, or directly on the sheet pan.
- Roast for 20-30 minutes, depending on how crisp you want the carrots. ou may want to check the carrots at 20 minutes, and toss them around on the pan, before continuing to roast. This will get more sides with crispy edges! Remove from oven and allow to cool slightly.
- Plate the carrots, then drizzle the juice of the remaining ½ lemon. Top with the chopped herbs and crumbled feta and serve.
Tried this recipe?Let us know how it was!