Hot Honey Roasted Carrots with Whipped Goat Cheese
These hot honey roasted carrots are spiced with cumin, cinnamon, and paprika and roasted until golden and caramelized. I pile them on fluffy whipped goat cheese with pistachios and pomegranate.
Servings: 6 servings
Equipment
Ingredients
For the carrots:
- 1.5 lbs carrots peeled and halved length-wise if too large. You can leave the tops or remove. I used 8-10 medium-sized carrots.
- 2 tbsp olive oil
- 2 tbsp hot honey
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tsp salt
For the whipped goat cheese:
- 10 oz soft goat cheese or feta if preferred
- ¾ cup plain Greek yogurt
- 2 tbsp olive oil
- 2 tbsp hot honey
- 1 tsp lemon juice
- 1 tsp lemon zest
- pinch sea salt
Toppings:
- Pistachios chopped
- Pomegranate Arils
- Parsley chopped
- Drizzle of hot honey
Instructions
- Preheat oven to 425.
- Toss the peeled carrots with the olive oil, honey, cumin, cinnamon, paprika, and salt.
- Lay them cut-side down in an even layer on a parchment-lined baking sheet. Bake for 25-30 minutes or until golden and caramelized.
- Meanwhile, combine the whipped goat cheese ingredients in a food processor. Pulse until creamy and smooth, but do not over-whip.
- Spread the whipped goat cheese out on a platter or serving dish using a spoon.
- When the carrots are done, place them on top of the whipped goat cheese. Garnish with pistachios, pomegranate seeds, parsley, and a drizzle of hot honey. Enjoy!
Notes
- Feel free to use feta instead of goat cheese for this recipe. It is slightly more tangy but a great option if you do not like goat cheese!
- Swaps: regular honey instead of hot honey in all three spots for less heat, or slivered almonds instead of pistachios.
Nutrition
Calories: 314kcal | Carbohydrates: 24g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 650mg | Potassium: 428mg | Fiber: 3g | Sugar: 18g | Vitamin A: 19465IU | Vitamin C: 9mg | Calcium: 139mg | Iron: 2mg