This was surprisingly delicious. I was even able to get my husband (who hates carrots) to eat them and actually go for seconds. It almost tasted like sweet potatoes and the roasting really brings out the sweetness in the carrots.
(Serves 4)
3 pounds medium carrots, cut 1/2 inch thick on the bias
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/3 cup crumbled feta cheese
2 tablespoons chopped basil or fresh flat-leaf parsley
Preheat oven to 425 degrees. Toss carrots with oil on a rimmed baking sheet, and season with salt and pepper. Roast until carrots are caramelized and tender, about 25 minutes. Transfer carrots to a bowl, and toss with feta and basil.
From Martha Stewart Living - March 2010 issue
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