This easy dish of roasted carrots with delicious creamy goat cheese is a perfect weeknight dinner. It doesn’t take a long time to make (obviously it needs to roast in the oven but you don’t need to watch it all the time) and is delicious with some baked potatoes and roast chicken.

Roasted carrots with goat cheese

Roasted carrots with goat cheese

I made this perfect side dish for the first time ages ago. It was in need of a remake so I recently remade the dish, changed a few things around to make it even better and here is the result!

For making the dish you need carrots obviously. What kind of carrots is up to you. I have used baby carrots here but you can also use rainbow carrots or regular carrots. The best way to prepare the carrots is to slice thick ones in half. Since I used thinner carrots I didn’t need to slice them at all. 

Roasting brings out the natural sweetness of the carrots and makes them even more delicious. I place them in an oven dish that is wide enough to make sure they are in a single layer. I sprinkle them with a bit of olive oil and some honey or maple syrup and then roast carrots for

The roasted carrots need about half an hour or so in the oven but make sure you can insert a fork or a sharp knife into the carrots to check if they are cooked through. Carrots can take a long time so be patient here. Once they are baked I take them out of the oven and sprinkle over some crumbly goat cheese. The crumbled goat cheese will melt a little bit over the hot carrots making it super delicious. Due to the honey or maple syrup you get lovely caramelized carrots.

Roasted carrots with goat cheese

Variations and additions

While these roasted carrots make for a super easy side dish you can easily add things to it. I like to add some crunchy nuts like pecan nuts to the dish. The pecans can be roasted with the carrots or you can sprinkle them on top of the carrots after roasting. Pine nuts would be delicious too and you can add a bit of balsamic glaze if you want after roasting. A little bit of fresh thyme would also be a great addition and if you’re not a fan of goat cheese you can definitely change that for feta cheese instead. Or go for blue cheese if you want.

Leftover carrots are also easily saved in an airtight container for later use. I like to add them to a salad for instance if I have leftovers. 

Adding some pomegranate seeds is also delicious and gives a crunchy finish to the dish. If you like roasted carrots, you might want to try this pasta dish with roasted carrots too or try this version of the carrots with fennel.

Roasted carrots with goat cheese

Roasted carrots with goats cheese

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GangSide Dish
KeukenDutch

These roasted carrots would be good as a side dish (with roasted chicken and baked potatoes!) but it's also perfect for a light lunch or dinner.
Prep time 5 minutes
Cooking time 30 minutes
Total time 35 minutes

2 people

Ingredients

  • 400 gr baby carrots
  • 75 gr goat cheese crumbled
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 50 gr pecan
  • salt and pepper
  • 1 sprig fresh thyme leaves only

  • Heat the oven to 200ËšC (400ËšF)
  • Clean your baby carrots well and place them into an oven dish. Make sure the dish is large enough so they can be placed in a single layer.
  • Sprinkle the carrots with olive oil, thyme leaves, honey and pepper and salt. Place in the oven and roast for about 30 minutes or until the carrots are soft.
  • As soon as they are out of the oven sprinkle over the crumbled goat cheese and the pecans.

Nutrition Information per portion

Calories: 497kcal | Carbohydrates: 29g | Protein: 11g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Cholesterol: 17mg | Sodium: 295mg | Potassium: 592mg | Fiber: 8g | Sugar: 19g | Vitamin A: 27981IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 3mg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist