Sweet caramelized roasted carrots topped with tangy goat cheese, crunchy toasted hazelnuts, and fresh herbs—this elegant side dish offers a delightful combination of earthy, vibrant flavors with a refined presentation. Perfect for dinner parties or weeknight meals alike, this recipe transforms simple ingredients into a gourmet-worthy plate.
Why You’ll Love This Recipe
This dish is a harmonious blend of taste and texture—sweet roasted carrots provide a rich, caramelized base that contrasts beautifully with the creamy, tangy goat cheese and the nutty crunch of toasted hazelnuts. The lemon zest and fresh herbs add a bright, refreshing finish. It’s quick to prepare, visually stunning, and incredibly versatile, serving as a refined side or an elegant appetizer.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- carrots, peeled and halved lengthwise
- olive oil
- honey or maple syrup
- salt and freshly cracked black pepper
- ground cumin (optional)
- goat cheese, crumbled
- toasted hazelnuts, roughly chopped
- chopped fresh parsley or dill
- zest of lemon
Directions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the halved carrots with olive oil, honey, salt, pepper, and cumin (if using).
- Arrange the carrots in a single layer on the baking sheet.
- Roast for 25–30 minutes, turning once halfway through, until tender and caramelized around the edges.
- Transfer the roasted carrots to a serving platter.
- Top with crumbled goat cheese, toasted hazelnuts, lemon zest, and chopped herbs.
- Serve warm or at room temperature.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Variations
- Dairy-free version: Replace goat cheese with a plant-based cheese alternative or omit entirely.
- Spice it up: Add a pinch of chili flakes or smoked paprika for a deeper, bolder flavor.
- Nut alternative: Swap hazelnuts for walnuts, almonds, or pistachios, depending on availability or preference.
- Make it a salad: Serve the roasted carrots over arugula or mixed greens with a drizzle of vinaigrette for a composed warm salad.
- Add grains: Serve with quinoa, couscous, or farro to create a hearty vegetarian main dish.
storage/reheating
Store any leftover roasted carrots in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or warm them gently in a skillet over medium heat. Add fresh goat cheese, hazelnuts, and herbs after reheating for best texture and flavor.
FAQs
How do I know when the carrots are fully roasted?
The carrots should be fork-tender with slightly caramelized edges. Roasting times may vary depending on carrot thickness, so adjust as needed.
Can I use baby carrots instead of regular carrots?
Yes, baby carrots can be used. Just adjust roasting time as they may cook a bit faster.
What’s a good substitute for goat cheese?
Feta, ricotta, or even a soft blue cheese can work as alternatives depending on your flavor preference.
Can I roast the carrots ahead of time?
Yes, you can roast the carrots a few hours ahead. Reheat and add toppings just before serving.
Are there any nut-free options?
You can omit the hazelnuts entirely or use roasted pumpkin seeds (pepitas) for a nut-free crunch.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for brightness, but in a pinch, dried parsley or dill can be used—use about one-third the quantity.
How should I toast hazelnuts?
Toast hazelnuts in a dry skillet over medium heat for 5–7 minutes, stirring frequently, until fragrant and golden.
Can I add protein to make it a main dish?
Yes, pair it with grilled chicken, chickpeas, or lentils to make it more filling.
What type of goat cheese works best?
A soft, fresh goat cheese crumbles well and has the best texture for topping this dish.
Conclusion
Roasted Carrots with Goat Cheese and Hazelnuts is a simple yet refined recipe that makes an ideal side dish for both casual meals and elegant gatherings. With its vibrant mix of flavors and textures, it brings out the best in seasonal produce and allows for creative adaptations. This dish proves that with just a few quality ingredients, you can achieve gourmet results in your own kitchen.
Print
Roasted Carrots with Goat Cheese and Hazelnuts
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Sweet caramelized roasted carrots topped with tangy goat cheese, crunchy toasted hazelnuts, and fresh herbs—an elegant side dish that’s earthy, vibrant, and full of flavor.
Ingredients
- 1 lb carrots, peeled and halved lengthwise
- 2 tbsp olive oil
- 1 tsp honey or maple syrup
- Salt and freshly cracked black pepper
- 1/2 tsp ground cumin (optional)
- 1/3 cup goat cheese, crumbled
- 1/4 cup toasted hazelnuts, roughly chopped
- 1 tbsp chopped fresh parsley or dill
- Zest of 1 lemon
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss carrots with olive oil, honey, salt, pepper, and cumin (if using). Spread out in a single layer.
- Roast for 25–30 minutes, turning once, until tender and caramelized at the edges.
- Transfer roasted carrots to a serving platter. Top with crumbled goat cheese, hazelnuts, lemon zest, and fresh herbs.
- Serve warm or at room temperature as a side dish or starter.
Notes
- You can substitute maple syrup for honey to make it fully vegetarian.
- Use dill for a more aromatic finish, or parsley for a fresher note.
- This dish can be made ahead and served at room temperature.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 6g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
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