Roasted carrot and feta salad with za'atar

4 servings

Ingredients

Quantity Ingredient
2½ pounds Carrots; peeled, and
Quartered lengthwise
2 tablespoons Olive oil
¼ teaspoon Kosher salt
¼ teaspoon Black pepper
¾ cup Crumbled Bulgarian feta cheese
2 tablespoons Extra-virgin olive oil
1 tablespoon Za'atar; or more to taste
¼ cup Chopped fresh parsley or cilantro leaves

Directions

Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven.

Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours. This recipe yields 4 to 6 servings.

Source: "CHEF DU JOUR - (Show # DJ-9559) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-22-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Todd English

Converted by MM_Buster v2.0l.

Related recipes