Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Carrots - peeled, and Quartered lengthwise

  2. 2 tablespoons 30ml Olive oil

  3. 1/4 teaspoon 1 1/3ml Kosher salt

  4. 1/4 teaspoon 1 1/3ml Black pepper

  5. 3/4 cup 109g / 3.8oz Crumbled Bulgarian feta cheese

  6. 2 tablespoons 30ml Extra-virgin olive oil

  7. 1 tablespoon 15ml Za'atar - or more to taste

  8. 1/4 cup 4g / 0.1oz Chopped fresh parsley or cilantro leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours. This recipe yields 4 to 6 servings.


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