Where to BuyYield:
Serves: 4
Serves: 4
Prep Time:
10 minutes
10 minutes
Cook Time:
35–45 minutes
35–45 minutes
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This vibrant side is as delicious as it is colorful. Rainbow carrots are infused with herbaceous flavor from our Thyme & Rosemary marinade before being roasted. A thick spread of goat cheese creates the perfect canvas for a piled of carrots drizzled with honey and crowned with crunchy roasted pistachios.
Featured Cheese
Thyme & Rosemary
Thyme & Rosemary
Ingredients
- 10–12 rainbow carrots, peeled
- 1 container Laura Chenel Thyme Rosemary Marinated Goat Cheese
- 1 tbsp honey
- 1-2 tsp salt, to taste
- 1 tsp freshly ground black pepper
- ¼ cup roasted, salted pistachios, roughly chopped
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Peel the carrots and place them in a large bowl. Toss with the honey, 3 tablespoons of Laura Chenel goat cheese marinade, salt, and black pepper until evenly coated. Let the goat cheese sit at room temperature while the carrots roast to soften slightly, making it easier to spread.
- Arrange the carrots in a single layer on the baking sheet. Roast for 35–45 minutes, or until tender and golden brown, flipping halfway through.
- Arrange the goat cheese disks on a serving platter. Use a spatula to gently spread the cheese into an even layer.
- Drizzle the remaining 2 tablespoons of marinade over the goat cheese. Arrange the warm roasted carrots on top and finish with the chopped pistachios. Serve immediately.
