Roasted Carrots with Whipped Goat Cheese

Course Side

Cuisine American

Keyword roasted carrots, roasted carrots with whipped goat cheese, thanksgiving side dish, whipped goat cheese

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 237kcal

Author Madeline Tague

Ingredients

1 ½ lb whole carrots
1 tbsp olive oil
1 tsp kosher salt
4 oz log goat cheese
2 tbsp whole milk
2 tsp honey + more to drizzle on top
¼ cup chopped toasted pistachios
2 tbsp fresh thyme leaves
Flaky sea salt

Instructions

Preheat oven to 400F and line a baking sheet with parchment paper. While the oven preheats, peel the carrots, cut each carrot in half crosswise, then cut each piece in half lengthwise so it has one flat side and one rounded side
Toss the carrots in olive oil and season with salt. Place on the baking sheet with the flat cut side down.
Place in the oven to roast at 400F for 35 minutes.
When the carrots are almost done roasting, place room temperature goat cheese, milk and honey in a food processor and process until smooth. You may need to stop the food processor and scrape down the sides and process again.
Spread whipped goat cheese onto a serving plate and layer the roasted carrots on top.
Garnish with the chopped pistachios, thyme, sea salt and a drizzle of honey before serving.

Notes

Use room temperature goat cheese. Cold goat cheese is hard to whip and will stay lumpy. Set it out at least 20-30 minutes before making the whipped base.

The whipped goat cheese can be made up to 24 hours ahead and stored covered in the fridge. Let it come to room temperature and stir before spreading. Assemble just before serving so the warm carrots slightly soften the cheese.

Roast the carrots until they have some color. You want the carrots to be tender all the way through with caramelized, slightly golden edges. Do not pull them out too early or they will be pale and less flavorful.

Assemble right before serving. Smear the whipped goat cheese on the platter, arrange the carrots on top, and add the toppings just before serving. If assembled too far ahead the goat cheese can get watery.

This dish works as an appetizer too. Serve with sliced baguette or crostini for scooping up the whipped goat cheese and a bite of carrot together. It makes a stunning party starter.

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