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roasted rainbow carrots with feta lemon and truffle oil
Course Appetizer, Side Dish
Servings 4 Servings
Diet Gluten Free, Vegetarian


  • 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


  • Preheat oven to 350F.
  • Wash, dry, and trim the stems of the carrots.
  • Place carrots on a baking sheet and drizzle with olive oil, salt, and black pepper.
  • Bake until crisp-tender and browned, about 35 minutes.
  • 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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