Honey Roasted Carrots with Goat Cheese + Pistachios
One of my favorite things to do on a fall weekend is head to the local farmers markets to support the great work that they do. Carrots, no matter what the color, are at their peak freshness right now- go rainbow carrots! Here’s a simple way to dress them up for a quick side that promises to impress.
Ingredients
- 2 bunches Farmer’s Markets carrots
- 2 tbsp extra virgin olive oil
- 1 tbsp honey or agave
- 1/8 c finely chopped pistachios (see notes)
- crumbled goat cheese
- salt and pepper to taste
- fresh dill, chopped for garnish
Directions
- Preheat the oven to 400F and line a large baking sheet with aluminum foil or parchment paper
- Wash and peel carrots, leaving the tops (green parts) intact for presentation
- Place the carrots on the lined baking sheet
- Combine olive oil and honey in a small bowl, and drizzle mixture over the carrots
- Sprinkle with salt and pepper
- Roast carrots for 20-30 min until fork-tender. (Keep an eye on the carrots, as oven temperatures may vary.)
- Remove carrots from oven and crumble as much goat cheese as you want. Return to oven for 3-5 min until the cheese starts to melt
- Transfer carrots to a plate and garnish with fresh dill and chopped pistachios
Notes
Regular bagged carrots work well! But smaller, thinner carrots will give a faster roasting time.
I prefer unsalted pistachios to control the salt level.
Feel free to substitute “hot honey” or add paprika/chile to your honey!
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Looks delish! And don’t throw those fronds away – they make a great pesto.