Thyme-Roasted Carrots With Goat Cheese
Roasting carrots with thyme brings out their natural sweetness, and a little goat cheese on top makes them extra delicious. This simple side dish is easy enough for a weeknight but special enough for company—especially with a drizzle of your favorite Fustini’s balsamic to tie it all together!
Thyme-Roasted Carrots With Goat Cheese
Fustini’s
4-6
10 minutes
25 minutes
Vegetables
This recipe works well with asparagus, beets, or radishes. Simply adjust your roasting time to suit your vegetable of choice.
Ingredients
- 1 lb carrots, peeled and trimmed
2 Tablespoons Fustini's Select Extra Virgin Olive Oil
1 Tablespoon honey
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
1-2 Tablespoons Fustini's West Michigan Blueberry Balsamic Vinegar
- 1/4 cup crumbled goat cheese
2 Tablespoons chopped pistachios (optional)
Directions
Preheat oven to 400°F (200°C).
Toss carrots with olive oil, honey, salt, pepper, and thyme.
Roast for 20–25 minutes, flipping halfway, until tender and caramelized.
Drizzle with West Michigan Blueberry balsamic vinegar, top with goat cheese, and garnish with pistachios.
Serve warm and enjoy!
Just made with asparagus, portobello mushrooms & carrots and I couldn’t be happier! I don’t take pics of my food, but today I sent a photo in my sister group chat because it turned out soooo amazing! (only recommendation is that I increased the roasting time to 40 minutes)
Don’t peel the carrots—you will remove a sizable portion of their nutritive value.
(Foods. 2021 Dec 24;11(1):45. doi: 10.3390/foods11010045)
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