Roasted Carrots with Feta, Parsley and Pine Nuts

• 1 pound carrots, sliced on the diagonal 1/4 inch thick
• 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground pepper
• Crumbled feta cheese
• Toasted pine nuts
• Chopped flat-leaf parsley

1. Preheat the oven to 425.
2. In a medium bowl, toss the carrots with the olive oil and season with salt and pepper.
3. Scrape the carrots onto a large rimmed baking sheet and roast in the oven for about 25 minutes, until tender and lightly browned in spots.
4. Transfer the carrots to a bowl.
5. Add crumbled feta, toasted pine nuts and parsley, toss well and serve.

carrots, extravirgin olive oil, kosher salt, feta cheese, nuts, flatleaf parsley

Taken from www.foodandwine.com/recipes/roasted-carrots-with-feta-parsley-and-pine-nuts (may not work)