roasted heirloom carrots with feta, truffle and lemon zest
roasted carrots drizzled with a little oil and finished with feta, a drizzle of truffle oil, fresh lemon and lemon zest . my favorite way to eat carrots
small carrots, olive oil, of kosher salt, fresh black pepper, .375 oz feta cheese, lemon zest, fresh lemon juice, white truffle olive oil
- 6 small carrots
 - 2 tsp olive oil
 - pinch of kosher salt
 - fresh black pepper
 - .375 oz feta cheese
 - 1/2 tsp lemon zest
 - 1 tsp fresh lemon juice
 - 1/2 tsp white truffle olive oil

- preheat oven to 350degf.
 - wash, dry and trim the stems of the carrots.
 - place carrots on a baking sheet and drizzle with olive oil, salt and black pepper.
 - bake until crisp tender and browned, about 35 minutes.
 - while the carrots are still hot, season with more salt, drizzle the white truffle oil, top with lemon juice, lemon zest and crumbled feta.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 6 small carrots
- 2 tsp olive oil
- pinch of kosher salt
- fresh black pepper
- .375 oz feta cheese
- 1/2 tsp lemon zest
- 1 tsp fresh lemon juice
- 1/2 tsp white truffle olive oil

 ### Assistant: The ingredients you'll need are:
- 6 small carrots
- 2 tsp olive oil
- pinch of kosher salt
- fresh black pepper
- .375 oz feta cheese
- 1/2 tsp lemon zest
- 1 tsp fresh lemon juice
- 1/2 tsp white truffle olive oil


You can follows these steps to make the recipe:
- preheat oven to 350degf.
- wash, dry and trim the stems of the carrots.
- place carrots on a baking sheet and drizzle with olive oil, salt and black pepper.
- bake until crisp tender and browned, about 35 minutes.
- while the carrots are still hot, season with more salt, drizzle the white truffle oil, top with lemon juice, lemon zest and crumbled feta.
- .

