Roasted Carrots with Feta and Parsley
3 pounds medium carrots, cut 1/2 inch thick on the bias
3 Tbsp extra-virgin olive oil
1/3 cup crumbled feta cheese
2 Tbsp chopped fresh parsley (or just sprinkle on some dried parsley)
1. Preheat oven to 425 degrees. Toss carrots with oil on a rimmed baking sheet, and season with salt and pepper. Roast until carrots are tender, about 25 minutes.
2. Transfer carrots to a bowl, and toss with feta and parsley.
I usually don't have any trouble getting Avery to eat her fruits and veggies. With the addition of cheese, she really gobbled it up. Now, if I could just get her to eat meat. Looks like I've got a budding vegetarian on my hands. If you have any advice on getting a toddler to eat meat, please pass it along.