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Friday, December 23, 2016

Honey Roasted Carrots with Pomegranate and Goat Cheese


I initially selected this recipe, because I had seen rainbow carrots at our grocery store before and thought that would make for a beautiful presentation. My grocery store didn't have the rainbow carrots, but with the pomegrante seeds and goat cheese this still turned out pretty.

This recipe goes very nicely with the main dish I'll post tomorrow.



Recipe from The Vintage Mixer.

Ingredients:
-2 lbs carrots, peeled and sliced into 1/4 inch rounds
-2 tablespoons butter, melted
-2 tablespoons honey
-1 teaspoon salt
-1/2 teaspoon fresh thyme, chopped
-1/8 teaspoon cayenne pepper
-1/8 teaspoon cumin
-2 ounces goat cheese, crumbled
-1/3 cup pomegranate seeds (about 1/2 pomegranate)

Preheat oven to 425 and line a baking sheet with foil. In a medium bowl toss sliced carrots with melted butter, honey, and seasonings. Spread carrots out on the prepared baking sheet and roast for 20 minutes, flipping after 15 minutes. Transfer the carrots to a serving dish and top with goat cheese, and pomegranate seeds.



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