Roasted Carrots over Feta with Walnuts and Parsley Oil

Roasted Carrots over Feta with Walnuts and Parsley Oil

1 lb carrots

2 tbsp + 1/2 tsp olive oil

3/4 tsp Ras el Hanout seasoning

1 tsp + 1/4 tsp Kosher salt

1/2 cup walnuts

1/2 recipe of Feta Sauce (included below)

3 tbsp Parsley Oil

Chopped parsley for serving (optional)

Preheat oven to 400°. Peel the carrots and cut on the bias to make little pyramids. Toss the carrots with 2 tablespoons of olive oil, the Ras el Hanout seasoning and 1 teaspoon of Kosher salt. Spread the carrots on a half sheet pan and roast for 25 minutes. Spread the walnuts on a quarter sheet pan (or any cooking tray you have) and add to the oven for five minutes. Remove the walnuts from the oven and let cool slightly before roughly chopping. Place the walnuts in a small bowl and toss with the remaining 1/4 teaspoon of Kosher salt and 1/2 tespoon of olive oil.

Spread the feta sauce on a serving platter. Top the feta with the roasted carrots, walnuts and parsley oil. If desired, sprinkle over some chopped parsley and additional salt.

Feta Sauce - use 1/2 this recipe

12 oz feta (sheep’s milk if you can)

2 tbsp brine from feta (or water if no brine)

Crumble the feta into a food processor. Add the brine and pulse until combined. Add more brine as needed to turn this into a smooth sauce, but be warned this goes from thick sauce to runny feta water very quickly.