Roasted carrots are so scrumptious on their very own, they actually don’t want loads of assist. Add creamy goat cheese as quickly as they arrive out of the oven in order that it melts onto the caramelized carrots and a little bit of crunchy almonds and recent thyme and also you’ve acquired your self a show-stopping facet.
This recipe actually got here out even higher than I used to be anticipating so I rushed to my laptop computer to kind it up for you ASAP! Word: I solely cooked one bunch of carrots on this explicit day however the recipe simply doubles!
I used Kuhlman Cellars’ well-known herbed almonds for this recipe, which add an entire different layer of taste due to the Herbs de Provence seasoning from France. You may in fact use common Marcona almonds however if you wish to see what all of the fuss is about, order the herbed almonds right 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
Contemporary thyme leaves
- Preheat oven to 375 levels Fahrenheit. Put goat cheese on the counter to come back to room temperature.
- Peel carrots, slicing giant ones in half, and toss with sea salt, black pepper, and olive oil.
- Roast at 375 for half-hour or till fork tender. Instantly sprinkle goat cheese on prime of heat carrots, permitting the goat cheese to soften barely. Sprinkle chopped almonds on prime and end with recent thyme leaves and a ending drizzle of olive oil.