Recipe - Roasted Carrot And Feta Salad With Zaatar

2 One half pound Carrots; peeled, and
Quartered lengthwise
2 tablespoon Olive oil
One fourth teaspoon Kosher salt
One fourth teaspoon Black pepper
Three fourths cup Crumbled Bulgarian feta
cheese
2 tablespoon Extravirgin olive oil
1 tablespoon Za'atar; or more to taste
One fourth cup Chopped fresh parsley or
cilantro leaves

Preheat oven to 425 degrees. To roast carrots, place the carrots, olive
oil, salt and pepper on a baking sheet, toss well and transfer to the oven.
Roast, shaking occasionally until they are just beginning to brown, about
30 minutes. The carrots should be firm and not mushy. When they are cool
enough to handle, cut the carrots in angled 1inch slices. Transfer to a
serving bowl. Add the remaining ingredients and toss well. Serve
immediately or cover and refrigerate up to 4 hours. This recipe yields 4 to
6