Lemon Dijon Roasted Carrots with Feta Cheese

Ingredients

• 1 lb Carrots (peeled and sliced diagonally into 1/2-inch thick pieces)
• 2 tbsp Olive oil (or avocado oil)
• 1 tbsp Lemon juice (freshly squeezed)
• 1 tbsp Dijon mustard
• 1 tbsp Honey
• 2 Garlic (cloves, minced)
• 2 tbsp Fresh dill (chopped, divided)
• 0.25 cup Feta cheese (crumbled)
• 0.5 tsp Salt (or to taste)
• Black pepper (to taste)

Steps

1. 1

   Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease with oil to prevent sticking.

2. 2

   Prepare the carrots by peeling them and slicing them diagonally into 1/2-inch thick pieces. Ensure they are relatively uniform in size for even roasting.

3. 3

   In a small mixing bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, and 1 tablespoon of the fresh chopped dill. Season the mixture with salt and black pepper.

4. 4

   Place the sliced carrots onto the prepared baking sheet. Pour the lemon-dijon sauce over the carrots and toss thoroughly until every piece is well-coated. Spread the carrots out into a single layer, ensuring they aren't overcrowded.

5. 5

   Roast in the oven for 20-25 minutes. Halfway through the cooking time, toss the carrots with a spatula to ensure even browning. Roast until the carrots are tender and have developed caramelized, crispy edges.

6. 6

   Remove the baking sheet from the oven. While the carrots are still hot, sprinkle the crumbled feta cheese over the top. Garnish with the remaining tablespoon of fresh dill and an extra crack of black pepper if desired. Serve immediately.

Notes

For the best 'crispy bits' mentioned by the author, ensure the carrots are spread out in a single layer; if the pan is too crowded, they will steam rather than roast. You can substitute maple syrup for honey if preferred.

Nutrition per serving

• roasted veggies
• carrots
• healthy recipes
• easy recipes
• veggie recipes
• side dish
• vegetarian
• gluten-free