Monday, February 22, 2010

Roasted Carrots with Feta and Parsley

It's hard not to be a little disenchanted with root vegetables as the end of winter. This time of year, when the promise of fresh spring veggies is so close, yet you are still cycling through the same root vegetables that have been available for most of the season. Another root vegetable? Siiiigh. However, this month's MSL had a nice little pick-me-up for one ubiquitous root vegetable - the carrot. Roasted to a delicious intensity of flavor and lighted with feta cheese and parsley, this is a fabulous way to pep up veggies when you're pooped out of the same-old-same-old winter veggie selection.

Roasted Carrots with Feta and Parsley
adapted from MSL March 2010

1 1/2 lb carrots, peeled, sliced on the bias about 1" thick
1 Tbs olive oil
1/4 feta cheese
1-2 Tbs chopped parsley
salt and pepper to taste

Preheat the oven to 425 F. Line jelly roll pan with aluminum foil. Place carrots on sheet, drizzle with the olive oil and turn to coat. Roast carrots for 20-25 minutes until browned and tender. Sprinkle with salt and pepper to taste while warm. Once cooled, mix together in bowl with feta and parsley.


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