I hereby declare a food Commandment: vegetables taste better roasted.
I have never found a vegetable that didn’t taste better once roasted. Roasting, especially when you get a little char on the outside, brings out all the best flavors of a vegetable.
Brussels sprouts, broccoli and cauliflower all get this intense, deep flavor once roasted.
But the real stars are root vegetables.
Potatoes, sweet potatoes, parsnips, and turnips turn into a crispy, slightly sweetened version of themselves.
Roasted carrots turn into a pure bite of heaven.
I’ve never been a fan of raw carrots. It has a bite/aftertaste that throws me off. Unless it’s drenched in ranch dressing, I’m not biting.
Roasted carrots, on the other hand, are addictive to me. If you toss them in oil, herbs and a little bit of balsamic vinegar you end up with this amazing vegetable side dish.
Just toast up some walnuts and add a few pinches of goat cheese to finish off the dish. Amazing flavor!
Enjoy!
Roasted Carrots with Walnuts and Goat Cheese
Carrots roasted in a balsamic and thyme marinade topped with goat cheese and walnuts.
Ingredients
Directions
- Preheat oven to 475 degrees. Place carrots on a parchment-paper or foil-lines baking sheet.
- In a small bowl, whisk together the vinegar, oil, honey, thyme, garlic powder, salt and pepper.
- Pour vinegar mixture over carrots and toss with a spoon until carrots are well coated.
- Roast for 25-30 minutes until carrots are lightly charred and soft.
- Add carrots to a serving bowl with toasted walnuts and cheese crumbled on top. Serve.
Definitely a “YES”. 🥕🥕🥕