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

We’re continuing our Thanksgiving goodness with the most delicious roasted carrots today!

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

The whole 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 pleases just about everyone. It’s sweet enough that kids go for it. Caramelized carrots? Um, hello. Sign us all up.

But at the same time, it’s savory enough that it passes as a vegetable side dish and looks super pretty on the plate too. 

Plus, it’s super easy!

To make this, I like to leave the carrots whole or slice them in half lengthwise. I find that they are so pretty that way – the presentation is really lovely. I peel the carrots, then drizzle with olive oil, spices and maple syrup before roasting.

You can use any variety of carrot for the dish – heck, even baby carrots. You just want to adjust your roast time since you may be working with smaller pieces. 

I roast my carrots at 425 degrees for 20 to 25 minutes. I love how bits of the carrot get charred and caramely. They are super tender too. While the carrots roast, I toast the hazelnuts if that hasn’t been done yet. I also chop the herbs.

This way, as soon as the carrots come out, they get a shower of toppings. Crumbly goat cheese, which melts into gooey bits over the hot carrots. Bits of crunchy, buttery hazelnuts for some extra texture. Then, fresh herbs for a pop of brightness. And Thanksgiving-ness. Truly, most fresh herbs are just like one giant Thanksgiving plate to me. And I don’t mind one bit.  (more…)

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