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Preheat oven to 350°F.
Wash, dry and trim the stems of the carrots.
Place carrots on a baking sheet and drizzle with olive oil, salt and black pepper.
Bake until crisp-tender and browned, about 35 minutes.
While the carrots are still hot, season with more salt, drizzle the white truffle oil, top with lemon juice, lemon zest and crumbled feta.