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Carolina Kitchen: Roasted baby carrots with local feta, fresh dill & lemon

Roasted baby carrots with local feta, fresh dill & lemon by Chef Justin Burdett, Local Provisions

by Chef Justin Burdett, Local Provisions

Ingredients

  • 10 baby carrots
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1/4 crumbled feta, preferably a salty feta, crumbled (chef recommends Three Graces Feta)
  • 2 Tablespoons dill, chopped (stems reserved for steak marinade)
  • 1/2 lemon, juiced

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, add carrots, olive oil and salt. Toss until evenly coated.
  3. On a baking sheet, add coated carrots. Roast in over 6-8 minutes, or until they are knife tender.
  4. Remove from oven and sprinkle crumbled feta and dill over top.
  5. Finish with fresh lemon juice and serve immediately.

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