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Serving Size: 10

10 Large Carrots (Fry Cut)
2 tbsp Blended Oil
¼ lb Greek Feta (cut in ¼ " cubes)
2 tbsp Zataar
1/2 bunch Italian Flat Leaf Parsley (picked and washed)
To Taste Extra Virgin Olive Oil
To Taste Salt and Pepper

1. Cut carrots into 2 to 3 inch lengths and then cut on a fry press.
2. Toss with blended oil, zataar, salt and pepper.
3. Roast in 400 degree oven until crispy, but still soft in the center.
4. Allow to cool, then toss carrots with feta and parsley (whole leaves).
5. Lightly dress with extra virgin olive oil and season with salt-pepper to taste.