- 1 lb. carrots
- 2 Tbsp olive oil (divided)
- ½ Tbsp ground cumin
- ¼ tsp salt
- freshly ground pepper to taste
- 1 cup uncooked orzo
- ⅓ bunch fresh parsley
- 2 oz. crumbled feta cheese
- ½ Tbsp lemon juice
- Preheat the oven to 375 degrees. Wash and peel the carrots and then slice them into thin medallions, about ⅛ to ¼ inch thick.
- Place the sliced carrots in a bowl and toss them together with one tablespoon of olive oil, the cumin, salt, and some freshly ground pepper. Once coated in the oil and seasonings, spread the carrots out on a baking sheet covered in foil. Roast in the preheated oven for 30 minutes.
- While the carrots are roasting, boil the orzo for 7-10 minutes, or until tender. Drain the orzo and allow it to cool slightly. Use the remaining 1 tablespoon of olive oil to toss with the orzo so it doesn’t stick as it cools.
- Once the carrots have roasted, transfer them to a large bowl. Pull the parsley leaves from their stems and give them a rough chop. Add the parsley and crumbled feta to the bowl. Add the slightly cooled pasta and toss until the ingredients are combined. Sprinkle with the lemon juice and a bit more salt, if desired. Toss once more and then serve.