Roasted Carrots with Feta and Parsley

Martha Stewart Living, March 2010

Serves 4

Rich, earthy carrots get a hint of tang from crumbled feta, and a sweet touch from parsley.

3 pound medium carrots, cut 1/2 inch think on the bias.
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley

1. 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.

2. Transfer carrots to a bowl, and toss with feta and parsley.