Roasted Carrot and Feta Salad with Za'atar

2 1/2 lb Carrots; peeled, and quartered lengthwise
2 tb Olive oil
1/4 ts Kosher salt
1/4 ts Black pepper
3/4 c Crumbled Bulgarian feta cheese
2 tb Extra-virgin olive oil
1 tb Za'atar; or more to taste
1/4 c 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 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours.

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