Roasted Carrot Salad
by RoryThis is a very easy recipe, and could also work with cauliflower florets, butternut squash, or sweet potatoes.
Roasted Carrot Salad
Rated 5.0 stars by 1 users
Category
Side Dishes
Servings
2
Ingredients
2 C. Carrots
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1 Tbsp. Za’atar Blend
½ C. Feta Cheese (Crumbled)
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Kosher Salt (To Taste)
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Black Pepper, Coarse Ground (To Taste)
Directions
Peel and slice carrots into long, narrow “matchsticks.” (If you have a mandoline or a food processor with all the fancy cutting blades, this is a good time to use it). Transfer carrot sticks into a bowl and toss with olive oil, salt and pepper to coat.
Transfer carrot mixture to a lined baking sheet (lined w foil or a non-stick liner to make an easier cleanup) and roast in a 425°F oven until lightly browned, about 25 min.
Remove carrots from oven and allow carrots to cool, about 10 min. Transfer cooled carrots back to bowl and toss with Za’tar Blend and crumbled feta cheese. Serve immediately.
Can’t wait to try this recipe as we love Middle Eastern.