Roasted Rainbow Carrots with Feta, Lemon and Truffle Oil

Roasted Rainbow Carrots with Feta, Lemon and Truffle Oil

NUTRITIONAL HIGHLIGHTS

Carrots are great for eye health due to their antioxidant and vitamin content

Lemon brightens this dish up and increases the vitamin C content

INGREDIENTS

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

DIRECTIONS

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.