2 pounds carrots, peeled and cut diagonally into 1-inch round pieces
2 tablespoons vegetable oil
1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons chopped fresh dill
1/2 cup crumbled feta cheese (optional)
1 tablespoon chopped fresh parsley (optional)
Preheat the oven to 400 degrees F. Toss the carrots with oil, salt, pepper, and garlic powder.
Spread on a parchment-lined baking sheet and roast for 30-35 minutes, stirring once halfway through, until caramelized and tender. Remove from oven, let cool slightly, and transfer to a serving dish.
Sprinkle with dill, feta, and parsley, if using, then drizzle carrots with lemon vinaigrette. Mix until just combined. Serve warm or at room temperature. This recipe can be doubled for a potluck.
Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Chat GPT
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