The rich, roasted flavors of carrots with dates and brown butter are perfect with the bright pop of ATHENOS feta. I love balancing flavors and textures, and the herbaceous and lemony taste of feta is the perfect contrast to heavier Thanksgiving flavors. This recipe is also delicious with parsnips, turnips, yams, basically any root vegetable you love.
2 bunches carrots, washed and tops trimmed
2 tablespoons olive oil
1 teaspoon thyme leaves
1 cup dates, pitted and halved
1/2 cup ATHENOS feta, cubed
1/2 cup toasted walnuts, roughly chopped
2 ounces butter, browned
Preheat oven to 425 F.
Coat the carrots in olive oil with thyme, salt, and pepper. Pop in the oven and roast for about 30 minutes, until tender and dark golden brown.
In a small pot over medium heat, cook the dates in the butter until browned, about 5 minutes. Drizzle over carrots, mix in other ingredients. Enjoy!