Description
A simple yet elegant sheet pan dinner featuring caramelized rainbow carrots roasted with garlic and thyme, topped with a creamy, tangy whipped goat cheese mixture.
Ingredients
Scale
- 1.5 pounds rainbow carrots, washed and trimmed
- 3 tablespoons extra virgin olive oil
- 1 tablespoon pure maple syrup
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Kosher salt and black pepper, to taste
- 4 ounces goat cheese (chèvre), room temperature
- 2–3 tablespoons heavy cream
- 1 teaspoon honey
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- Pinch of salt
- Optional garnishes: fresh parsley or chives, crushed pistachios, red pepper flakes
Instructions
- Preheat oven to 400°F (200°C).
- Wash carrots thoroughly and trim tops/bottoms. Cut thick carrots in half lengthwise for even cooking.
- In a large bowl, toss carrots with olive oil, maple syrup, minced garlic, thyme leaves, salt, and pepper until evenly coated.
- Line a large sheet pan with parchment paper and spread carrots in a single layer, ensuring they are not crowded.
- Roast for 20-25 minutes, flipping halfway through, until tender and caramelized at the edges.
- While carrots roast, place room temperature goat cheese in a small bowl with heavy cream, honey, lemon zest, lemon juice, and a pinch of salt.
- Using a hand mixer on medium-high speed, whip the cheese mixture for 2-3 minutes until light, fluffy, and spreadable.
- Transfer hot roasted carrots to a serving platter.
- Spoon dollops of whipped goat cheese over the carrots, allowing it to melt slightly.
- Garnish with fresh herbs, crushed pistachios, or red pepper flakes if desired. Serve immediately.
Notes
Ensure goat cheese is at room temperature before whipping for best texture. Do not overcrowd the pan to prevent steaming; use two pans if necessary. Carrots can be roasted up to 2 days ahead and reheated. Whipped cheese can be made up to 2 days ahead and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 220
- Sugar: 14
- Sodium: 320
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 5
- Protein: 6
Keywords: roasted carrots, rainbow carrots, whipped goat cheese, sheet pan dinner, easy side dish, vegetarian, healthy vegetables, weeknight dinner