Mer and Meg's Escapades

View Original

Roasted Carrots with Creamy Goat Cheese

These roasted rainbow carrots are slightly sweet, creamy and tangy! Topped with a delicious balsamic vinaigrette, dried cranberries, thyme, and goat cheese; these carrots are super easy to make and will surely become a family favorite.

You can definitely roast these carrots on a baking sheet, however for easy cleanup and serving, I do it all in a skillet. That way it can go straight on the table, topped with everything and served right away. Instead of transferring it to a bowl from a baking sheet.

The ingredients are simple in this recipe, but pack a punch! There is acid, salt, fat, and sweetness to make a perfect balance of flavors. Bake the carrots until they are the level of “crispness” that you prefer.

See this content in the original post

Roasted Carrots with Creamy Goat Cheese

Ingredients

  • 2 lbs rainbow carrots or regular carrots, peeled and cut

  • 1 tbsp olive oil

  • 1/2 tsp salt

  • 1/4 tsp ground pepper

  • 1/4 cup dried cranberries

  • 3 ounces goat cheese, crumbled

  • 1/2 tsp thyme

Vinaigrette

  • 3 tsp olive oil

  • 1 tbsp balsamic vinegar

  • 1/2 tbsp white vinegar

  • 1 tbsp honey

  • 1 garlic clove, minced

Instructions

  • In a heavy bottom skillet add carrots, olive oil, salt, pepper, and 1/4 tsp of thyme. Roast in a preheated oven at 425 degrees for 20-25 or until carrots are fork tender

  • In a mason jar add all the vinaigrette ingredients together and shake well until all ingredients are incorporated. Pour vinaigrette over roasted carrots and stir until incorporated

  • Top with dried cranberries, crumbled goat cheese and remaining 1/4 tsp thyme


See this content in the original post