Photos: Jo Crawford
- 500g (or more!) of multi-coloured chatenay or heirloom carrots
- A few tablespoons of coldpressed rapeseed oil
- Salt & Pepper to taste
- 1 Jar of Spice & Green Rosemary & Orange Marinated Feta
Give your carrots a good scrub and trim off any brown bits. Pat the carrots dry and transfer into a large roasting tray. Drizzle with rapeseed oil and stir well. Season with salt and pepper and roast in the oven at about 180º for 30-40 minutes or until the carrots are cooked down, and caramelized.
Remove from the oven and allow the carrots to cool off a bit. If you are serving in your roasting tray, keep them in, if not, transfer them to your serving bowl or platter. Spoon over generously with your marinated feta, gently stir and serve!