Roasted Carrots with Cumin, Cilantro, and Feta

Preheat the oven to 400°F. Peel and cut the carrots into large bite-sized chunks. Place all ingredients except the feta in a mixing bowl and toss well. Spread in a single layer on a baking sheet. If more than one baking sheet is needed, rotate sheets in oven midway through roasting. Roast for about 45-60 minutes using a spatula to stir carrots a few times for even roasting. Carrots are done when they begin to caramelize, are tender when pierced with a knife, and crisp on the outside. Turn out onto a serving platter and scatter feta and reserved cilantro leaves over the top. Gently toss to combine. Serve hot or at room temperature.

Posted in: Gluten-Free, Gluten-Free Fall, Gluten-Free Sides, Gluten-Free Summer, Gluten-Free Winter, Vegan Appetizers, Vegetarian, Vegetarian Appetizers, Vegetarian Fall, Vegetarian Sides, Vegetarian Summer, Vegetarian Winter

3 lbs carrots
2 Tbsp olive oil
2 Tbsp ground cumin
1 tsp kosher salt
Freshly ground black pepper
1/4 cup cilantro, chopped, plus more for garnish
3 garlic cloves, minced
1/2 cup crumbled feta cheese

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