Roasted carrots are so delicious on their own, they really don’t need a lot of help. Add creamy goat cheese as soon as they come out of the oven so that it melts onto the caramelized carrots and a bit of crunchy almonds and fresh thyme and you’ve got yourself a show-stopping side.
This recipe honestly came out even better than I was anticipating so I rushed to my laptop to type it up for you ASAP! Note: I only cooked one bunch of carrots on this particular day but the recipe easily doubles!
I used Kuhlman Cellars’ famous herbed almonds for this recipe, which add a whole other layer of flavor thanks to the Herbs de Provence seasoning from France. You can of course use regular Marcona almonds but if you want to see what all the fuss is about, order the herbed almonds here.
Roasted Carrots with Goat Cheese and Almonds
1 bunch carrots
1 Tbsp olive oil
Sea salt, pepper
2 oz goat cheese
1 Tbsp Marcona almonds, coarsely chopped
Fresh thyme leaves
- Preheat oven to 375 degrees Fahrenheit. Put goat cheese on the counter to come to room temperature.
- Peel carrots, slicing large ones in half, and toss with sea salt, black pepper, and olive oil.
- Roast at 375 for 30 minutes or until fork tender. Immediately sprinkle goat cheese on top of warm carrots, allowing the goat cheese to melt slightly. Sprinkle chopped almonds on top and finish with fresh thyme leaves and a finishing drizzle of olive oil.
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