Carrot and Feta Salad
2 lbs carrots
freshly cracked black pepper
1/8 tsp cumin
1/4 to 1/2 cup crumbed feta cheese
Small handful of fresh, flat leaf parsley, roughly chopped
Preheat oven to 425 degrees. Peel carrots and then cut them into thick slices, on the bias. Transfer carrots to a rimmed baking sheet and drizzle liberally with olive oil. Sprinkle with a generous pinch each of salt and pepper. Sprinkle on the cumin. With clean hands, toss the carrots in the oil and spices until evenly coated. Roast carrots for 25 minutes or until slightly brown around the edges.
Remove carrots from the oven and allow to cool to room temperature. Toss with feta and chopped parsley. Eat at room temperature or cold.
|Ready for roasting.|