Print
Email
Add a photoServings: 4
Ingredients
- 2Â 1/2 lb carrots peeled, and
- Â Â quartered lengthwise
- 2 Tbsp. extra virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 3/4 c. crumbled Bulgarian feta cheese
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. za'atar or possibly more to taste
- 1/4 c. minced fresh parsley or possibly cilantro leaves
Directions
- Preheat oven to 425 degrees. To roast carrots, place the carrots, extra virgin olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally till they are just beginning to brown, about 30 min. The carrots should be hard and not mushy.
- When they are cold sufficient to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add in the remaining ingredients and toss well. Serve immediately or possibly cover and chill up to 4 hrs.
- This recipe yields 4 to 6 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 4 servings | |
| Calories 224 | |
| Calories from Fat 125 | 56% |
| Total Fat 14.14g | 18% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 322mg | 13% |
| Potassium 829mg | 24% |
| Total Carbs 24.48g | 7% |
| Dietary Fiber 7.2g | 24% |
| Sugars 11.99g | 8% |
| Protein 2.47g | 4% |
