Roast Chard and Carrots with Feta
Makes 4 servings. Recipe is by Teresa B. Day.
1 bunch multicolored chard
2 cups small or baby carrots
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon sugar
½ cup feta cheese crumbles
1. Preheat oven to 425 F.
2. Separate chard stems from leaves. Peel carrots. Leave them whole if they are small; if not, cut them in quarters lengthwise.
3. Toss the stems and carrots in half the olive oil and place in an even layer on a baking pan.
4. Roast for 10 minutes. Meanwhile, toss leaves in the remaining olive oil and season with salt, pepper and sugar.
5. Place the leaves over the stems and carrots and roast another 10 minutes. 6. Serve warm topped with feta cheese crumbles.