Roasted Heirloom Carrots with Feta, Truffle and Lemon Zest

Roasted Heirloom Carrots with Feta, Truffle and Lemon Zest – my FAVORITE way to enjoy roasted carrots!

Roasted carrots drizzled with a little oil and finished with Feta, a drizzle of truffle oil, fresh lemon and lemon zest. I’ve never been a fan of roasted carrots until I tried them at Chalk Point Kitchen in Soho. They changed my opinion of them and inspired me to recreate them at home.

When I got these beautiful organic carrots from my CSA, I knew I wanted to make this dish. Using the best quality ingredients is key for best results here! As for the truffle oil, a little goes a LONG way so you need a very little amount. You can use truffle salt instead if you wish, or if your not a fan, leave it out.  You can of course double or tripe this recipe to feed more people, hope you enjoy!

Roasted Heirloom Carrots with Feta, Truffle and Lemon Zest
Servings: 2 • Size: 3 carrots • Weight Watcher Points+: 3 pt
Calories: 110 • Fat: 8 g • Carb: 8.5 g • Fiber: 2.5 g • Protein: 2 g • Sugar: 4 g
Sodium: 119 mg  • Cholesterol: 5 mg


  • 6 small carrots, about 6 oz total
  • 2 tsp olive oil
  • pinch of kosher salt
  • fresh black pepper, to taste
  • .375 oz feta cheese
  • 1/2 tsp lemon zest
  • 1 tsp fresh lemon juice
  • 1/2 tsp white truffle olive oil


Preheat oven to 350°F. Wash, dry and trim the stems of the carrots. Place carrots on a baking sheet and drizzle with olive oil, salt and black pepper. Bake until crisp-tender and browned, about 35 minutes.

While the carrots are still hot, season with more salt, drizzle the white truffle oil, top with lemon juice, lemon zest and crumbled feta.

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11 August 2015 | 3:38 pm – Source:


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