Description
This simple roasted carrots with goat cheese and herbs de provence is a killer side dish that matches with pretty much any protein.
Ingredients
Units
Scale
- 5 medium to large carrots
- 2 ounces of goat cheese
- 1 teaspoon olive oil
- 1/4 teaspoon of herbs de provence
- Salt & pepper to taste
Instructions
- Peel the carrots and cut each carrot into three pieces.
- Cut each carrot piece in half, then cut into two or three carrots sticks, depending on the size of the carrot. We’re looking for uniform size here so the carrots cook evenly. SEE VIDEO.
- Transfer all your carrot sticks to a small sheet pan and drizzle with olive oil. Add a little salt and pepper here. Maybe a ¼ teaspoon of salt or a touch more. Pepper to taste. Toss with your hands to coat all the carrots.
- Put the carrots in a preheated oven at 400 degrees and roast for 30 minutes or until carrots are fork tender. Halfway through the cooking process take the carrots out and turn them with a spatula.
- While the carrots are cooking, take a hunk of goat cheese and cut it up into small pieces/crumbles. I bought a 4 ounce package of goat cheese and used half of it.
- When the carrots come out of the oven, transfer them to an oven safe serving dish. Put all the goat cheese crumbles on top of the carrots.
- Set your oven broiler to HIGH. Make sure you’ve moved your oven rack up high too. Put the carrots back in the oven for 5 minutes or so. Long enough to melt the goat cheese and char the carrots a bit more.
- Take carrots out of the oven and sprinkle a little herbs de provence on top. Serve immediately. Really – you should be ready to serve dinner now. If the carrots sit out too long the goat cheese will harden. It’s a bummer when that happens.
Notes
- If you don’t have herbs de provence you can use dried thyme, fresh thyme, dried oregano or fresh parsley.