Description
Oven Roasted Carrots with Goat Cheese is a simple yet flavorful side dish that combines tender, caramelized carrots with creamy goat cheese and a touch of honey. This healthy and colorful recipe is perfect for pairing with roasted meats or serving as a vibrant vegetarian option for any meal.
Ingredients
Scale
Vegetables
- 1 1/2 lbs carrots (peeled and cut into sticks or left whole if thin)
Seasonings
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)
Toppings
- 2 oz goat cheese (crumbled)
- 1 tablespoon honey (optional)
- Chopped parsley or chives (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prepare for roasting.
- Toss Carrots: In a large bowl, combine the peeled and cut carrots with olive oil, salt, black pepper, garlic powder, and thyme. Toss until the carrots are evenly coated with the seasonings.
- Arrange and Roast: Spread the coated carrots in a single layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, turning the carrots once halfway through to ensure even caramelization and tenderness.
- Add Toppings: Once the carrots are tender and lightly caramelized, remove them from the oven, and transfer to a serving platter. While still warm, sprinkle the crumbled goat cheese over the carrots and drizzle with honey if desired.
- Garnish and Serve: Finish with a garnish of chopped fresh parsley or chives for a pop of color and fresh flavor. Serve immediately to enjoy the contrast of warm carrots and creamy goat cheese.
Notes
- For a flavor twist, add a squeeze of fresh lemon juice before serving to brighten the dish.
- This recipe pairs beautifully with roasted chicken, pork tenderloin, or can be served as a vibrant vegetarian side dish.
- Use rainbow carrots for extra color and visual appeal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 8 g
- Sodium: 270 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg
