2 1/2 pounds carrots, peeled, if desired,
quartered lengthwise and cut into angled 1-inch slices |
2 tablespoons olive oil |
1/4 teaspoon kosher
salt |
1/4 teaspoon black pepper |
3/4 cup crumbled Bulgarian
feta cheese |
2 tablespoons extra virgin olive oil |
1 tablespoon za'atar*, or more to taste |
1/4 cup chopped fresh parsley or cilantro
leaves |
*available at Middle Eastern
food stores |
|
Preheat the oven to
425 degrees. |
To roast the carrots: Place the carrots,
olive oil, salt, and pepper on a baking sheet; toss well and transfer
to the oven. Roast, shaking occasionally, until they are just beginning
to brown, about 30 minutes. The carrots should be firm and not mushy.
Transfer to a medium-sized serving bowl. |
Add the remaining ingredients
and toss well. |
Serve immediately, or cover and refrigerate
up to 4 hours. |
|