Your next side dish obsession, unlocked! These crispy smashed carrots are caramelized, golden and topped with Athenos traditional feta cheese crumbles for the most perfect flavor combo. Serve them up with your favorite salmon or chicken recipe for a tasty weeknight delight.
Ingredients
- 20 small (2 inch) carrot chunks, peeled and cleaned
- 1/4 cup olive oil
- 2 tsp minced garlic
- 1 tbsp minced rosemary
- 1 tbsp salt
- 1 tbsp crack black pepper
- Freshly chopped parsley for garnish
- 6 oz Athenos traditional feta cheese
Method
- Preheat oven to 450ºF
- Scrub carrots clean and peel. Place carrots into a large stockpot and fill the pot halfway with water. Bring to a boil, reduce to a rolling simmer, and cook for an additional 5-8 minutes or until the carrots are tender. You can test their tenderness with a fork.
- In a small bowl whisk together the olive oil, garlic, and rosemary.
- Drain the carrots and transfer to a large sheet pan.
- With a heavy drinking glass or measuring glass, smash the carrots down until they have split open. Brush olive oil mixture evenly over the carrots. Sprinkle evenly with salt and crack black pepper.
- Bake for 10-15 minutes or until the tops are golden and crispy.
- Top the carrots with a sprinkle of freshly chopped parsley and Athenos crumbled traditional feta cheese.