Searching for a dramatic presentation for everyday carrots? Try roasting and serving whole carrots as a unique side dish idea. With their pretty stems still attached, I like serving whole roasted carrots with some crumbled feta cheese, pecan pieces and a mixture of white balsamic vinegar and walnut oil. Even more colorful when served over a mixture of watercress and sliced radicchio, try to find organic carrots from either your Farmer’s Market or CSA to ensure maximum carrot flavor.
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Whole Roasted Carrots with Crumbled Feta & Pecans
Ingredients:
- 1 lb. carrots, peeled–preferably with their tops still attached
- Olive oil
- Salt and pepper
- Walnut oil
- White balsamic vinegar
- ½ cup crumbled feta cheese
- ¼ cup chopped pecans
- Watercress and sliced radicchio, for serving (optional)
Directions:
- Preheat the oven to 375 degrees. Spray a baking sheet with olive oil spray. Arrange the peeled carrots in a single layer on the pan. Drizzle with 1 Tablespoon of oil; sprinkle with 1/2 teaspoon of salt and a big grinding of black pepper.
- Roast for 20-25 minutes (cooking time depends on the thickness of your carrots), or until the carrots are just tender when pierced with a sharp knife.
- Place the carrots on a serving plate on top of the greens. Drizzle with 1 Tablespoon of vinegar and 1 1/2 teaspoons of walnut oil. Top with the pecans and the cheese. Serve warm.
Tagged: carrots, carrots with feta, carrots with pecans, feta cheese, greens, pecans, roasted carrots, walnut oil, watercress, white balsamic vinegar, whole carrots
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