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!
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source Skinnytaste http://ift.tt/1Mmmbuo
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