Roasted Carrot and Feta Salad with Za'Atar

Name: Roasted Carrot and Feta Salad with Za'Atar
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 2 1/2 pounds carrots, peeled and quartered lengthwise; 2 tablespoons olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; 3/4 cups crumbled Bulgarian feta cheese; 2 tablespoons extra virgin olive oil; 1 tablespoon za'atar, or more to taste; 1/4 cup chopped fresh parsley or cilantro leaves

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Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 4 to 6 servings

Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 4 to 6 servings

Ingredients

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2 1/2 pounds carrots, peeled and quartered lengthwise

2 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

3/4 cups crumbled Bulgarian feta cheese

2 tablespoons extra virgin olive oil

1 tablespoon za'atar, or more to taste

1/4 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.