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Oven-baked Carrots with Olives, Feta and Parsley

May 1, 2012

I have been gone for too long, I know, and I apologize. It wasn’t because I haven’t been cooking, ’cause boy do I have a lot of recipes to share with everyone! But my computer needed a little break, I guess, and I’m just thankful it is feeling better… no images or documents lost 🙂

So here we go again!

This side is great with any fish or meat you might serve… or make a bunch and just eat it as is, you won’t be disappointed. I served it with spinach “meat”balls and a curry creme. I will add the recipes to these very soon!

Recipe from “Suveraene Super Succeser” by Sonja Bock and Tina Scheftelowitz

You need:

  • 1,2 kilograms of carrots
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • pepper
  • 2 tablespoons of fresh squeezed lemon juice
  • 100 grams of black olives
  • 50 grams of feta cheese (a good one, and not light!)
  • parsley

 

Preparation:

1. Peel the carrots and cut them into “sticks”.

2. Put them on baking paper in a roasting pan and add olive oil, garlic, and pepper to the carrots.

3. Bake the mix in the oven at 200 degrees Celsius (392 Fahrenheit) for 15-20 minutes until the carrots are golden and a bit tender. Stir the mix when half the baking time has passed.

4. Chop the olives and add them and the lemon juice to the mix. Taste, and careful with adding too much salt, since the feta cheese has a salty taste to it as well.

5. Crumble the feta over the carrot mix and add lots of chopped parsley right before serving.

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