This recipe goes very nicely with the main dish I'll post tomorrow.
Recipe from The Vintage Mixer.
-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.