Thursday, August 28, 2014

Roasted Carrots with Feta and Parsley

A perfect side to accompany any main dish. Remember this one for Thanksgiving dinner.
(serves 2)
3 large carrots, peeled and cut into 1 inch diagonals
olive oil
salt and pepper
crumbled feta cheese
chopped flat leaf parsley
Place carrots on a baking sheet. Toss with olive oil and season with salt and pepper. Roast on 425 degrees for 25 minutes until the carrots are caramelized and tender. Transfer carrots to a bowl and sprinkle with feta and parsley.
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