Maple Roasted Carrots with Hazelnuts & Goat Cheese.
Maple roasted carrots are the most delicious side dish! Topped with creamy goat cheese, crunchy toasted hazelnuts and bright, fresh herbs, this dish is flavorful and simple!
We’re continuing our Thanksgiving goodness with the most delicious roasted carrots today!
These babies are roasted with maple syrup and served with toasted hazelnuts, crumbled goat cheese and fresh herbs.
The whole dish is sweet, savory, creamy, cheesy, crunchy and delicious. Basically everything you want in a side dish.
This is one of those side dishes that pleases just about everyone. It’s sweet enough that kids go for it. Caramelized carrots? Um, hello. Sign us all up.
But at the same time, it’s savory enough that it passes as a vegetable side dish and looks super pretty on the plate too.
Plus, it’s super easy!
To make this, I like to leave the carrots whole or slice them in half lengthwise. I find that they are so pretty that way – the presentation is really lovely. I peel the carrots, then drizzle with olive oil, spices and maple syrup before roasting.
You can use any variety of carrot for the dish – heck, even baby carrots. You just want to adjust your roast time since you may be working with smaller pieces.
I roast my carrots at 425 degrees for 20 to 25 minutes. I love how bits of the carrot get charred and caramely. They are super tender too. While the carrots roast, I toast the hazelnuts if that hasn’t been done yet. I also chop the herbs.
This way, as soon as the carrots come out, they get a shower of toppings. Crumbly goat cheese, which melts into gooey bits over the hot carrots. Bits of crunchy, buttery hazelnuts for some extra texture. Then, fresh herbs for a pop of brightness. And Thanksgiving-ness. Truly, most fresh herbs are just like one giant Thanksgiving plate to me. And I don’t mind one bit.
Of course, these also make a perfect “anytime” side dish. And just look at the beauty!
Maple Roasted Carrots
Maple Roasted Carrots with Hazelnuts & Goat Cheese
Ingredients
- 2 pounds carrots, peeled and sliced in half lengthwise
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- kosher salt and pepper
- ½ cup toasted hazelnuts, chopped
- 2 to 3 ounces goat cheese, crumbled
- ¼ cup chopped fresh herbs, like rosemary, thyme, parsley and chives
Instructions
- Preheat the oven to 425 degrees F.
- Peel the carrots. If they are larger, you can slice them in half lengthwise. Or you can leave them whole! Place the carrots on a baking sheet. Drizzle with the maple syrup, olive oil and a big pinch of salt and pepper.
- Roast the carrots for 20 to 25 minutes, until fork tender.
- Toast the hazelnuts while the carrots roast, if needed. I place the hazelnuts in a skillet over medium heat and toast for 5 to 10 minutes, or until fragrant, stirring mostly the whole time. Then I transfer them to a baking sheet and rub a towel over them to remove their outside papery skin.
- When the carrots are finished, immediately cover them with the goat cheese cheese, hazelnuts and herbs. Serve!
Did you make this recipe?
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I appreciate you so much!
Prob the only way I’ll ever eat carrots.
One Comment on “Maple Roasted Carrots with Hazelnuts & Goat Cheese.”
The taste was incredible/nice presentation – made it as exactly as it was written. Thank you. I will make these for Thanksgiving as well.