Ingredients
- —150 g carrots (preferably young or colorful varieties)
- —50 g feta (made from goat or sheep milk)
- —1 tsp olive oil or ghee
- —1 tsp lemon juice
- —½ tsp cumin seeds or thyme
- —Pepper, sea salt
- —(Optional) fresh parsley or dill
Instructions
Preheat the oven to 190 °C (375 °F).
Wash and peel the carrots, then cut them into even strips or halve them lengthwise.
Toss with olive oil, lemon juice, spices, pepper, and salt.
Place on a baking sheet lined with parchment paper and roast for 20–25 minutes until tender and golden brown.
Crumble the feta over the warm carrots and let it melt slightly in the residual heat of the oven (2–3 minutes).
Air fryer option: – Preheat to 180 °C (355 °F) – Cook carrots for 12–15 minutes, then add feta and heat for another 2 minutes.
Serving Tip
The sweet flavor of carrots and the salty tang of feta create a perfect, pure balance. Garnish with fresh parsley or dill and a touch of lemon zest for added freshness.
Storage Tip
Store for up to 1 day in the refrigerator. Reheat briefly in the oven (150 °C/300 °F) or air fryer (160 °C/320 °F, 3 minutes).