Roasted Carrots With Feta And Parsley Food

ROASTED CARROTS WITH FETA

Steps:

• Preheat the oven to 425 degrees F.
• Wash and peel the carrots.
• If your carrots are large cut them in half lengthwise.
• Line a baking sheet with parchment paper and spread the carrots out evenly on the sheet.
• In a small bowl whisk together the olive oil, honey, water, garlic and salt and pepper and pour on top of the carrots.
• Bake for 20-25 minutes stirring halfway through. Serve immediately.

ROASTED CARROTS WITH FETA AND PARSLEY

Steps:

• Preheat oven to 425 degrees. Toss carrots with oil on a rimmedbaking sheet, and season with salt and pepper. Roast untilcarrots are caramelized and tender, about 25 minutes.
• Transfer carrots to a bowl, and toss with feta and parsley.

GLAZED PARSLEY CARROTS

Steps:

• Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
• Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.

ROASTED CARROTS WITH PARSLEY YOGURT

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with 2 tablespoons oil; season with salt. Roast, stirring once, until tender and beginning to brown, 20 to 25 minutes; let cool completely.
• Process remaining 3 tablespoons oil, parsley, mint, lemon juice, and 1/2 teaspoon salt to a fine paste in a food processor. Add yogurt and puree. Spread yogurt sauce on a platter; top with carrots. Sprinkle with feta and drizzle with oil. Sprinkle with whole herbs; serve.

ROASTED CARROTS WITH FETA

Steps:

• Preheat oven to 425 degrees F.
• Toss carrots with oil on a rimmed baking sheet; season with coarse salt and pepper.
• Roast carrots until caramelized, golden, and tender, about 25 minutes.
• Transfer carrots to a bowl and toss with feta and parsley.