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About the Recipe
Ingredients
Carrots, large - 8
Oleavia Extra Virgin Olive Oil Lemon - 1/4 cup, plus more for drizzling
Salt - To Taste
Feta Cheese, crumbled - 1/2 c
Pistachios, chopped - 1/2 c
Oleavia Pomegranate Paste - For drizzling
Preparation
Step 1
Slice carrots lengthwise so that they are all more or less the same thickness (quarter bigger carrots, half smaller carrots). Toss with Oleavia Extra Virgin Olive Oil Lemon and salt and roast a 400 degrees F browned and cooked through.
Step 2
Stack carrots on a serving platter and top with feta and pistachios. Drizzle with Oleavia Extra Virgin Olive Oil Lemon and Oleavia Pomegranate Paste.
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