Recipe courtesy of Todd English
Roasted Carrot and Feta Salad with Za'Atar
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 209
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 19
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 17
- Sodium
- 384
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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
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.