This recipe is so easy but makes for such a beautiful presentation, and a side that’s so much more interesting than your average bowl of roasted vegetables.
, trimmed, scrubbed
Extra-Virgin Olive Oil
Crushed Red Pepper Flakes
Preheat the oven to 425 degrees F (220 degrees C).
Carrots (7 1/2 cups)
into pieces that are about 2-3-inches by 1/2-inch thick. Every carrot is different, so don’t worry if your measurements aren’t exact. Place in a large mixing bowl and toss well with the
Extra-Virgin Olive Oil (3 Tbsp)
Kosher Salt (1 tsp)
Roast for 20 minutes, tossing once, until the carrots are almost tender and are beginning to brown.
Honey (1 Tbsp)
Crushed Red Pepper Flakes (1/2 tsp)
to toss, and roast for 10 to 15 minutes, until the edges are caramelized.
Toss again and set aside for 10 minutes to cool slightly.
To serve, place the carrots in a shallow serving dish. Top with the
Goat Cheese (4 Tbsp)
Pepitas (3 Tbsp)
Honey (1 Tbsp)
, and a sprinkle of
Salt (to taste)
if desired. Serve warm or at room temperature.
Nutrition Per Serving
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