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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7 Responses to “Raw Summer Vegetable “Pasta””

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    1
    Daisy — September 23, 2010 at 12:25 am

    This looks delicious! I love that you guys plowed through it as an afternoon snack!

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    2
    Fun and Fearless in Beantown — September 23, 2010 at 12:30 am

    I love using veggies as a healthy substitute for pasta. My favorite is a little more obvious – spaghetti squash!

    Also, I got your DM about the photo. I’ve been crazy busy but I’ll email it to everyone tonight!

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    3
    nutmegnanny — September 23, 2010 at 1:11 am

    What a great salad! It’s perfect for saying goodbye to summer 🙂

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    4
    A Bitchin' Kitchen — September 23, 2010 at 3:09 am

    This looks so good! Yummy produce is really the only thing I’ll miss about summer time. I came across your site earlier today while searching for a pumpkin spice cheesecake brownie recipe (which I plan on making tomorrow btw). You have some great recipes and I’ll definitely be returning!

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    5
    Lisa — September 23, 2010 at 4:50 am

    What a great vegetarian dish. With all those gorgeous colors it’s a feast for the eyes as well as for the palate.

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    6
    Eliana — September 23, 2010 at 3:17 pm

    What a gorgeous dish. It looks super delicious too.

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    7
    The Small Boston Kitchen — September 25, 2010 at 2:21 pm

    YUM! Great way to (healthily) soak up the last bits of summer flavors! Looks great…

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