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!

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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.

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2 Responses to “Warm Chickpea, Mushroom, and Brussels Sprouts Salad”

  1. #
    1
    TreeStan — June 12, 2014 at 9:16 am

    Looks tasty! I’m leaving right away to the grocery store and I’ll try the whole stuff tonight! Thanks for the recipe!

    • beantownbaker — September 2nd, 2014 @ 7:12 pm

      Hope you enjoyed the recipe.

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