Roasted Carrots and Zucchini with Feta and Dill

Fresh Mama confession - carrots, not my favorite. Raw I can do, but cooked I always found mushy and tasteless. It wasn't until I discovered roasted carrots that the tides turned and now roasted carrots are regular part of my meal plan. This was inspired by a recipe I saw flipping through Pinterest and da-ding! All the ingredients were in my fridge. I tweaked it to suite my taste and dang, so yummy!








Roasted Carrots and Zucchini with Feta and Dill

3 medium carrots, sliced into 1/2 inch sticks
2 medium zucchini, sliced into 1/2 inch sticks
1-2 teaspoons dried dill
fresh cracked pepper
1 tablespoon olive oil
1/4 cup feta
Preheat oven to 425 degrees

1. Place all ingredients except feta in large bowl and toss well to combine.
2. Place seasoned veggies on large roasting sheet in single layer.
3. Roast 20-25 minutes until carrots lightly browned and tender.
4. Place in large bowl and toss with feta. Serve immediately as a side dish.

Leftovers are delicious on salad or in a wrap.

Inspired by Glazed Carrots and Feta



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