Look for a variety of carrot colors. Cut larger carrots in half for even roasting. Lay cut carrots cut side down on the prepared roasting pan.
Ingredients
- 16 medium whole carrots (keep some of the carrot fronds for garnish)
- 2 Tbsp extra-virgin olive oil
- ¼ tsp kosher salt
- ¹⁄8 tsp coarse black pepper
- 3 ounces feta, crumbled
- ½ cup coarsely chopped unsalted shelled pistachios
- Reserve carrot fronds for garnish
Instructions
Preheat oven to 450 degrees. Line a baking sheet pan with aluminum foil. Spray foil lightly with nonstick food spray.
Peel carrots. If carrots are large, cut in half lengthwise. Place carrots in a mixing bowl. Toss with olive oil, salt and pepper. Place carrots on prepared pan. If carrots are cut, place cut side down. Carrots should not touch each other.
Roast for approximately 12 minutes or until carrots are just cooked through and lightly charred on tips. Remove from oven. Place on serving platter. Garnish with feta, pistachios and carrot fronds.
Makes 4 servings
