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Roasted Rainbow Carrots with Feta, Lemon and Truffle Oil

Carrots are great for eye health due to their antioxidant and vitamin content Lemon brightens this dish up and increases the vitamin C content.

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Roasted Rainbow Carrots with Feta, Lemon and Truffle Oil

roasted rainbow carrots with feta lemon and truffle oil
  • Author: VP Alian
  • Yield: 4 Servings 1x

Ingredients

Scale
  • 12 small rainbow carrots (we used 2 bags of Trader Joes)
  • 1 Tbsp olive oil
  • pinch of kosher salt
  • fresh black pepper to taste
  • white truffle oil
  • 2 tsp lemon zest
  • 2 tsp fresh lemon juice
  • 2 Tbsp feta cheese

Instructions

  1. Preheat oven to 350F
  2. Wash, dry, and trim the stems of the carrots
  3. Place carrots on a baking sheet and drizzle with olive oil, salt, and black pepper
  4. Bake until crisp-tender and browned, about 35 minutes
  5. While the carrots are still hot, season with more salt, drizzle with white truffle oil, top with lemon juice, lemon zest, and crumbled feta.

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