Roasted Carrots with Thyme and Goat Cheese
I love finding new ways to serve vegetables that I already love. Carrots are usually reserved around here for snacking or to use as an aromatic in more complex recipes. This recipe definitely reminds me that carrots can stand on their own as an awesome side dish.
Hubby and I both enjoyed the flavors in this dish. It would make a perfect side dish for a dinner party because it has a fancy-pants feel to it even though it’s pretty easy to make. Next time you have some leftover carrots hanging around, give this dish a try!
Three Years Ago: Butternut Squash Risotto
Roasted Carrots with Thyme and Goat Cheese
Yield: 4-6
Ingredients:
2lbs whole carrots
2-3 Tbsp olive oil
2-3 sprigs of fresh thyme
Salt
Pepper
1/3 cup goat cheese, crumbled
Directions:
Preheat oven to 400. Peel the carrots and cut diagonally into thirds. If the carrots are large, half or quarter the pieces (aiming for uniform so the pieces will cook evenly).
Toss with olive oil, salt, pepper and the leaves stripped from the thyme sprigs.
Spread on a baking sheet and roast for 15 minutes, stirring halfway through.
Crumble goat cheese over the warm carrots and serve.
Recipe as seen on Confections of a Foodie Bride
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
There is absolutely a time and place for everything! I totally agree. This is such a classic dish, and you’ve made it beautifully. 🙂
Such a great dish. My only complaint is when people use canned green beans. The taste and texture can be killed with canned green beans. I don’t like to hear my green beans screeching while I chew them.
This picture looks delicious, by the way.
I love green bean casserole. It’s one of my favorite holiday recipes. Sometimes we spice things up and add browned ground beef to the green bean mixture and top it with mashed potatoes. This makes it more like a dinner casserole and then I can justify eating plates and plates of it…hahaha.
Ya know, this looks good, but I’ve never been anywhere this was served. Seems I might be missing out?
I completely agree with Joe. I always use fresh or frozen green beans.
We make this every year too at Thanksgiving and Christmas.My 4 kids hate mushrooms so we use cream of celery or cream of chicken.
I completely agree, this recipe is perfect (and very nostalgic) just the way it is on the package. It just wouldn’t feel like a holiday meal without this dish!
This is one of my favorite holiday side dishes! Canned green beans, soup, and all! I agree with you about having the time and place for such ingredients; it’s such a classic and familiar recipe.