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This easy dish of roasted carrots with delicious creamy goat cheese is a perfect weeknight dinner. It doesn’t take a long time to make (obviously it needs to roast in the oven but you don’t need to watch it all the time) and is delicious with some baked potatoes and roast chicken.
Roasted carrots with goat cheese
I made this perfect side dish for the first time ages ago. It was in need of a remake so I recently remade the dish, changed a few things around to make it even better and here is the result!
For making the dish you need carrots obviously. What kind of carrots is up to you. I have used baby carrots here but you can also use rainbow carrots or regular carrots. The best way to prepare the carrots is to slice thick ones in half. Since I used thinner carrots I didn’t need to slice them at all.
Roasting brings out the natural sweetness of the carrots and makes them even more delicious. I place them in an oven dish that is wide enough to make sure they are in a single layer. I sprinkle them with a bit of olive oil and some honey or maple syrup and then roast carrots for
The roasted carrots need about half an hour or so in the oven but make sure you can insert a fork or a sharp knife into the carrots to check if they are cooked through. Carrots can take a long time so be patient here. Once they are baked I take them out of the oven and sprinkle over some crumbly goat cheese. The crumbled goat cheese will melt a little bit over the hot carrots making it super delicious. Due to the honey or maple syrup you get lovely caramelized carrots.
Variations and additions
While these roasted carrots make for a super easy side dish you can easily add things to it. I like to add some crunchy nuts like pecan nuts to the dish. The pecans can be roasted with the carrots or you can sprinkle them on top of the carrots after roasting. Pine nuts would be delicious too and you can add a bit of balsamic glaze if you want after roasting. A little bit of fresh thyme would also be a great addition and if you’re not a fan of goat cheese you can definitely change that for feta cheese instead. Or go for blue cheese if you want.
Leftover carrots are also easily saved in an airtight container for later use. I like to add them to a salad for instance if I have leftovers.
Adding some pomegranate seeds is also delicious and gives a crunchy finish to the dish. If you like roasted carrots, you might want to try this pasta dish with roasted carrots too or try this version of the carrots with fennel.
Roasted carrots with goats cheese
Ingredients
- 400 gr baby carrots
- 75 gr goat cheese crumbled
- 2 tbsp olive oil
- 1 tbsp honey
- 50 gr pecan
- salt and pepper
- 1 sprig fresh thyme leaves only
Instructions
- Heat the oven to 200˚C (400˚F)
- Clean your baby carrots well and place them into an oven dish. Make sure the dish is large enough so they can be placed in a single layer.
- Sprinkle the carrots with olive oil, thyme leaves, honey and pepper and salt. Place in the oven and roast for about 30 minutes or until the carrots are soft.
- As soon as they are out of the oven sprinkle over the crumbled goat cheese and the pecans.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
