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
Units
Scale
- 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
