These roasted rainbow carrots are slightly sweet, creamy and tangy! Topped with a delicious balsamic vinaigrette, dried cranberries, thyme, and goat cheese; these carrots are super easy to make and will surely become a family favorite.
You can definitely roast these carrots on a baking sheet, however for easy cleanup and serving, I do it all in a skillet. That way it can go straight on the table, topped with everything and served right away. Instead of transferring it to a bowl from a baking sheet.
The ingredients are simple in this recipe, but pack a punch! There is acid, salt, fat, and sweetness to make a perfect balance of flavors. Bake the carrots until they are the level of “crispness” that you prefer.
Watch This Recipe
@megsescapadesRoasted Carrots with Creamy Goat Cheese
Ingredients
- 2 lbs rainbow carrots or regular carrots, peeled and cut
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 cup dried cranberries
- 3 ounces goat cheese, crumbled
- 1/2 tsp thyme
Vinaigrette
- 3 tsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tbsp white vinegar
- 1 tbsp honey
- 1 garlic clove, minced
Instructions
- In a heavy bottom skillet add carrots, olive oil, salt, pepper, and 1/4 tsp of thyme. Roast in a preheated oven at 425 degrees for 20-25 or until carrots are fork tender
- In a mason jar add all the vinaigrette ingredients together and shake well until all ingredients are incorporated. Pour vinaigrette over roasted carrots and stir until incorporated
- Top with dried cranberries, crumbled goat cheese and remaining 1/4 tsp thyme
What did you think?