Roasted Carrots with Thyme and Goat Cheese
I love finding new ways to serve vegetables that I already love. Carrots are usually reserved around here for snacking or to use as an aromatic in more complex recipes. This recipe definitely reminds me that carrots can stand on their own as an awesome side dish.
Hubby and I both enjoyed the flavors in this dish. It would make a perfect side dish for a dinner party because it has a fancy-pants feel to it even though it’s pretty easy to make. Next time you have some leftover carrots hanging around, give this dish a try!
Three Years Ago: Butternut Squash Risotto
Roasted Carrots with Thyme and Goat Cheese
Yield: 4-6
Ingredients:
2lbs whole carrots
2-3 Tbsp olive oil
2-3 sprigs of fresh thyme
Salt
Pepper
1/3 cup goat cheese, crumbled
Directions:
Preheat oven to 400. Peel the carrots and cut diagonally into thirds. If the carrots are large, half or quarter the pieces (aiming for uniform so the pieces will cook evenly).
Toss with olive oil, salt, pepper and the leaves stripped from the thyme sprigs.
Spread on a baking sheet and roast for 15 minutes, stirring halfway through.
Crumble goat cheese over the warm carrots and serve.
Recipe as seen on Confections of a Foodie Bride
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’m always looking for new ways to prepare salmon, too, and I love the idea of herbed mustard!
this looks so flavorful and juicy! delish 🙂
Jeff doesn’t love salmon, but I bet I could get him to eat it with this topping. Sounds so flavorful!
This looks amazing! I have everything for the sauce already other than the Dijon Mustard. Do you think I can use regular mustard?
beantownbaker — March 13th, 2013 @ 8:45 pm
It would definitely have a different flavor profile, but I love regular mustard! I think it would be great – let me know what you think of it.
Made this last night! SO good! My boyfriend and i both finished our plates and he declared this recipe as a keeper! Thanks so much for keeping it easy!
beantownbaker — June 10th, 2013 @ 1:15 pm
So glad you guys enjoyed it! I love recipes like this where you can customize it and still have dinner on the table in no time flat.