Photo from marthastewart.com
3 pounds medium carrots, cut 1/2 inch thick on the bias
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh flat-leaf parsley
Preheat oven to 425 degrees. Toss carrots with oil on a rimmed baking sheet, and season with salt and pepper. Roast until carrots are caramelized and tender, about 25 minutes.
Transfer carrots to a bowl, and toss with feta and parsley.
Check out Jen's blog for more new dishes to add to your Thanksgiving feast.