Roasted Carrots with Parsley, Mint & Feta

This is a common dish on my table, especially this time of year when the carrots are small and sweet and the parsley and mint are young and tender. The sweetness of the carrots is perfectly complemented by the saltiness of the Feta here. 

Any sweet, young carrots are just fine here and the variety available will change with the season, of course. My very favorite carrots are a variety called 'Nantes'. They're shorter & fatter but are juicy and super sweet. Look for those at your farmers market in the Spring. As for the Feta, I prefer to use a french sheep's milk Feta if possible. I find that sheep's milk Feta has a more 'Feta-y' flavor than the goat's milk version. However, those little tubs of pre-crumbled cow's milk 'Feta'... well, those shouldn't even be called by the same name. They're rather dreadful once you've tasted the others. Look for a good one, every market has a few to choose from nowadays.

This is truly one of those dishes that will be a staple in your recipe box. It's good with almost everything, uses so few and such simple ingredients, and takes only a minute to prepare. Give this one a try tonight.

Roasted Carrots with Parsley, Mint & Feta:

Yields 4 servings

2 bunches Carrots, washed and peeled

1/4 cup Italian Parsley, finely chopped

1/4 cup fresh Mint, finely chopped (I generally use Spearmint)

3 oz crumbled Feta cheese

2 TB Olive Oil

1 tsp sea salt

1/2 tsp freshly ground black pepper

1) Preheat the oven to 400 degrees F. 

2) Slice the peeled and washed carrots on the bias into 2" pieces. Toss them into a baking dish. Sprinkle with salt & pepper and toss with the Olive Oil. Roast uncovered for about 25 minutes until tender and a bit caramelized. Cover with foil and reserve until ready to use. 

3) Empty the carrots and any olive oil remaining in the roasting pan, right into a serving bowl. Chop the parsley and mint and toss in with the carrots. Add in the crumbled Feta and toss to combine. Season with salt & pepper to taste.

Enjoy!