Roasted Heirloom Carrots with Feta, Truffle and Lemon Zest Recipe
When I got these beautiful organic carrots from my CSA, I knew I wanted to make this dish. Using the best quality ingredients is key for best results here! As for the truffle oil, a little goes a LONG way so you need a very little amount. You can use truffle salt instead if you wish, or if your not a fan, leave it out. You can of course double or tripe this recipe to feed more people, hope you enjoy!
Roasted Heirloom Carrots with Feta, Truffle and Lemon Zest
Servings: 2 • Size: 3 carrots • Points+: 3 pt • Smart Points: 2
Calories: 110 • Fat: 8 g • Carb: 8.5 g • Fiber: 2.5 g • Protein: 2 g • Sugar: 4 g
Sodium: 119 mg • Cholesterol: 5 mg
6 small carrots, about 6 oz total
2 tsp olive oil
pinch of kosher salt
fresh black pepper, to taste
.375 oz feta cheese
1/2 tsp lemon zest
1 tsp fresh lemon juice
1/2 tsp white truffle olive oil
Preheat oven to 350°F. Wash, dry and trim the stems of the carrots. Place carrots on a baking sheet and drizzle with olive oil, salt and black pepper. Bake until crisp-tender and browned, about 35 minutes.
While the carrots are still hot, season with more salt, drizzle the white truffle oil, top with lemon juice, lemon zest and crumbled feta.
Keywords: Roasted Heirloom Carrots with Feta, Truffle and Lemon Zest