Roasted carrots drizzled with a little olive oil and finished with feta, a fillet of truffle oil, lemon and lemon zest. I've never been a fan of roasted carrots until I tried to point chalk Kitchen in Soho. You changed my mind about it and inspired me to recreate at home.
When I, I knew this beautiful organic carrots from my CSA, I wanted to make this dish. Using the best ingredients is the key to better results here! As with truffle oil, a little goes a long way, if you need a very small amount. You can salt with truffle place, if you want, or if you are not a fan, leave it out. Of course, you can double and tripe recipe to feed more people, I hope you enjoy!
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