Honey-Roasted Carrots with Goat Cheese and Thyme

I like lots of different veggies, but I’ve never been very crazy about raw carrots, unless they’re shredded—I have no idea why shredding them makes them more appealing to me! I also like carrots if they are cooked with some kind of glaze on them—like these Honey-Roasted Carrots with Goat Cheese and Thyme! I became inspired to try a carrot side dish after I saw this recipe at Food52. I thought I’d add some honey, too, for a little sweetness, and I used more olive oil so I’d have a little extra glaze to spoon over the carrots.

I love the lightly-sweet flavor of the honey-olive oil glaze on these! The savory fresh thyme really compliments that flavor and the tangy crumbles of goat cheese add a nice punch. This side dish is a great combination of lightly-sweet and savory flavors—hopefully, with recipes like this, I’ll be eating more carrots from now on! 🙂

Honey-Roasted Carrots with Goat Cheese and Thyme

  • Servings: 6
  • Difficulty: easy
  • Print

HONEY-ROASTED CARROTS WITH GOAT CHEESE AND THYME by NancyC, adapted from Food52
Makes 6 servings

2 pounds whole carrots
1/4 cup olive oil
1/4 cup honey
salt and pepper to taste
1 Tablespoon fresh thyme leaves (about 5 to 7 sprigs of fresh thyme, depending on how big the sprigs are)
1/3 cup crumbled goat cheese (also called chevre)
A few extra fresh thyme leaves from another sprig or two, for garnish

Preheat oven to 400˚F. Line a 10×15″ baking sheet with parchment paper; set aside.

Peel carrots and cut diagonally into thirds—if carrots are large, halve or quarter the pieces (doing this makes all the carrot pieces a more uniform size so they’ll cook evenly).

In large bowl, mix olive oil and honey together, blending well. Add carrots and toss them in the olive oil/honey mixture. Season with a few dashes of salt and pepper. Add the fresh thyme leaves and toss all ingredients again until salt, pepper, and thyme are evenly distributed among the carrots.

Spread carrots on lined baking sheet and roast at 400˚F for 20 minutes, until tender—stir carrots halfway through the baking time so they are evenly heated.

Spoon carrots into a serving dish and crumble goat cheese over the warm carrots; garnish with additional fresh thyme leaves and serve immediately.

Recipe from NancyC | nancy-c.com

Do you like carrots? What’s your favorite way to prepare them?

Sharing at Weekend Potluck, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul.

2 thoughts on “Honey-Roasted Carrots with Goat Cheese and Thyme

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