Hot Honey Roasted Carrots with Goat Cheese
This recipe is from Lidey Likes - it was delicious and a fun new way to serve carrots!
- 2½ pounds carrots, trimmed and scrubbed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons liquid honey, plus more for serving
- ½ teaspoon crushed red pepper flakes
- kosher salt
- 2 ounces plain, creamy goat cheese, crumbled
- 3 tablespoons raw pepitas (hulled pumpkin seeds)
- Preheat the oven to 425 degrees.
- Cut the carrots into pieces that are about 2-3-inches by ½-inch thick. Every carrot is different, so don’t worry if your measurements aren’t exact. Place in a large mixing bowl and toss well with the olive oil and 1 teaspoon salt.
- Roast for 20 minutes, tossing once, until the carrots are almost tender and are beginning to brown. Add 1 tablespoon honey and ¼ teaspoon red pepper flakes to toss, and roast for 10 to 15 minutes, until the edges are caramelized. Toss and set aside for 10 minutes to cool slightly.
- To serve, place the carrots in a shallow serving dish. Top with the crumbled goat cheese, pumpkin seeds, a drizzle of honey and a sprinkling of salt. Serve warm or at room temperature.
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