Description
Maple Roasted Carrots with Hazelnuts & Goat Cheese is a vibrant side dish that combines the natural sweetness of roasted carrots glazed with maple syrup, the crunchy texture of toasted hazelnuts, and the creamy tang of goat cheese. Enhanced with fresh herbs, this recipe makes a simple yet elegant accompaniment for any meal.
Ingredients
Units
Scale
Vegetables
- 2 pounds carrots, peeled and sliced in half lengthwise
Glaze
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- Kosher salt and pepper to taste
Toppings
- 1/2 cup toasted hazelnuts, chopped
- 2 to 3 ounces goat cheese, crumbled
- 1/4 cup chopped fresh herbs (such as rosemary, thyme, parsley, and chives)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the ideal roasting temperature for the carrots.
- Prepare Carrots: Peel the carrots and slice them in half lengthwise if they are large; smaller carrots can be left whole. Spread the carrots evenly on a baking sheet. Drizzle the carrots with maple syrup and olive oil, then season generously with kosher salt and pepper.
- Roast Carrots: Place the baking sheet in the preheated oven and roast the carrots for 20 to 25 minutes until they become fork tender and develop a lovely caramelized exterior.
- Toast Hazelnuts: While the carrots roast, heat a skillet over medium heat and toast the hazelnuts for 5 to 10 minutes, stirring frequently until fragrant. Transfer the hot hazelnuts to a baking sheet and rub them with a towel to remove their papery skins. Then chop them coarsely.
- Assemble and Serve: Once the carrots are out of the oven and still warm, immediately sprinkle them with the crumbled goat cheese, chopped toasted hazelnuts, and fresh herbs. Serve promptly to enjoy the contrast of warm roasted carrots with cool, creamy cheese and crunchy nuts.
Notes
- For more depth of flavor, try adding a pinch of smoked paprika or ground cinnamon to the glaze before roasting.
- Hazelnuts can be substituted with toasted almonds or pecans if preferred.
- To make this recipe vegan, omit the goat cheese or substitute with a plant-based cheese alternative.
- Make sure to keep an eye on the nuts while toasting to prevent burning; they should be aromatic and lightly browned.
- This dish is best served warm but can be enjoyed at room temperature as well.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
