Roasted Carrots with Feta, Truffle and Lemon
Roasted Heirloom Carrots with Feta, Truffle and Lemon is delicious and the perfect side dish for Easter. I’ve never been a fan of roasted carrots until I tried them at Chalk Point Kitchen in Soho. They completely changed my opinion of them and inspired me to recreate them at home. I have learned to love roasted carrots like this Herb Roasted Carrot Recipe too!
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!
More Vegetable Side Dishes:
Roasted Rainbow Carrots with Ginger String Bean Salad Roasted Asparagus Brussels Sprouts Gratin Roasted Brussels Sprouts and Shallots with Balsamic Glaze