Maple Roasted Carrots with Hazelnuts and Goat Cheese

Maple Roasted Carrots are the most delicious side dish! Topped with creamy goat cheese, crunchy roasted hazelnuts and bright, fresh herbs, this dish is tasty and simple!

We continue our Thanksgiving with today’s most delicious roasted carrots!

These babies are baked with maple syrup and served with toasted hazelnuts, crumbled goat cheese, and fresh herbs.

The entire dish is sweet, savory, creamy, cheesy, crunchy and delicious. Basically everything you want in a side dish.

This is one of those side dishes that appeals to almost everyone. It’s sweet enough for kids to like. Caramelized carrots? Um, hello. Sign us all up.

But at the same time, it’s tasty enough to serve as a vegetable side dish and looks super pretty on the plate too.

Plus, it’s super easy!

To do this, I like to leave the carrots whole or cut them in half. I think they are so pretty – the presentation is really lovely. I peel the carrots and drizzle with olive oil, spices and maple syrup before roasting.

You can use any variety of carrot for the dish – even baby carrots. You just want to adjust the roasting time as you may be working with smaller pieces.

I roast my carrots at 425 degrees for 20 to 25 minutes. I love how charred and caramelized carrot pieces become. They are super soft too. While the carrots are roasting, I toast the hazelnuts, if I haven’t already. I also cut the herbs.

So, as soon as the carrots come out, they are showered with toppings. Crumbly goat cheese that melts into gooey chunks over the hot carrots. Crunchy, buttery hazelnut pieces for extra texture. Then, fresh herbs for a touch of shine. And thanksgiving. In fact, most fresh herbs are like a giant Thanksgiving dish to me. And I don’t mind at all.

Of course, these are also a perfect “anytime” side dish. And look at the beauty!

Maple Roasted Carrots

Maple Roasted Carrots with Hazelnuts and Goat Cheese

Maple Roasted Carrots are the most delicious side dish! Topped with creamy goat cheese, crunchy roasted hazelnuts and bright, fresh herbs, this dish is tasty and simple!

  • two pounds carrots, peeled and cut in half lengthwise
  • 3 soup spoons Maple syrup
  • two soup spoons oil
  • kosher salt and pepper
  • ½ cup roasted hazelnuts, chopped
  • 2 to 3 ounces goat cheese, fell apart
  • ¼ cup fresh chopped herbs, such as rosemary, thyme, parsley and chives
  • Preheat the oven to 425 degrees F.

  • Peel the carrots. If they are larger, you can cut them in half lengthwise. Or you can leave them whole! Place the carrots on a baking sheet. Drizzle with maple syrup, olive oil and a large pinch of salt and pepper.

  • Roast the carrots for 20 to 25 minutes, until tender.

  • Toast the hazelnuts while the carrots roast, if necessary. I place the hazelnuts in a frying pan over medium heat and toast for 5 to 10 minutes, or until fragrant, stirring almost constantly. Then I transfer them to a baking sheet and rub a towel over them to remove the papery outer skin.

  • When the carrots are ready, immediately top them with the goat cheese, hazelnuts and herbs. Serve!

It’s probably the only way to eat carrots.

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