I was inspired to make these roasted carrots with goat cheese and pistachios by a recipe I saw on The Chew. The recipe looked delicious, but I wanted to make something a little more simple and easy to whip up. The carrots gets super sweet and caramelized from the high temperature of the oven, and the goat cheese adds creaminess and tang, while the pistachios add crunch.
This recipe is a perfect side dish, but can even act as a meal. I love this dish for lunch, and it packs really well which makes it great to take to work! This would also make a great dish for any upcoming Passover or Easter meals because you can make it ahead of time and either serve it warm, room temp, or even cold.
Roasted Carrots with Goat Cheese and Pistachios
- 1 lb petit carrots (I used the tri colored petit carrots from Trader Joes, but you could also just cut up regular large carrots into quarters)
- 2 tbs olive oil
- ¼ tsp kosher salt
- 1 tbs fresh thyme, or 1 ½ tsp dried thyme
- ¼ cup crumbled goat cheese
- 3 tbs chopped pistachios (I used raw pistachios, but you could use roasted, or really use any kind of nut that you prefer)
Preheat your oven to 425 degrees.
Line a baking sheet with tin foil, and spread the carrots out into one even layer. Drizzle with olive oil, salt, and thyme, and toss everything together so the carrots are well coated with everything.
Bake at 425 for 25 minutes until the carrots are tender and caramelized.
Remove the carrots from the oven, and place on a serving platter. Top with crumbled goat cheese and chopped pistachios, and serve. NOTE*** If you are going to serve the roasted carrots with goat cheese and pistachios at room temp or cold, let the carrots cool on the baking sheet or on the platter you will serve them on, and top with the goat cheese and pistachios right before serving.