Roasted Carrots – Garlic, Walnuts & Goat Cheese

Roasted Carrots with Garlicky Walnuts and Goat Cheese. These delicious Roasted Carrots make the perfect side dish for just about any meal. Roasting them at a high temperature brings out their natural sweetness and gives them the perfect caramelized edges and tender-crisp texture. 

I taught a diabetes class yesterday and this question/statement always comes up, “I thought carrots have too much sugar.” & my response is that everyone’s digestion is different so you do need to see how your body responds. But carrots aretechnically a non-starchy vegetable and it would take up to a pound of carrots for there to be a noticed change. I don’t know about you, but I’m not eating a pound of carrots at a time. Although if you are juicing and/or making smoothies with a carrot that might be a different story – the form and volume make a difference. Just something to keep in mind!

Roasting veggies is always my go-to way to prepare a vegetable. But even I get tired of just a simple roasted veggie. Adding a nut and cheese can always take veggies to the next level. Here I sautéed the garlic in a little oil with the walnuts. Then I crumbled goat cheese on top to give a creamy texture for contrast. Talk about flavor explosion! Simple roasted carrots, next level. Yes, please!

Ingredients: Roasted Carrots

1. Carrots – Normal sized carrots, not the baby carrots, but the regular ones. If you happen to find the rainbow carrots I think those would just be even more beautiful for your presentation. I think we often forget how inexpensive carrots are too. Bargain side dish right here!
2. Olive Oil – I’ll use grapeseed oil to roast my veggies sometimes, but I did use olive oil here to roast the veggies and sauté the garlic and walnuts in.
3. Smoked Paprika: Smoked paprika vs Regular Paprika – you decide. You can also leave this off if you like.
4. Walnuts– I used walnuts because I tend to forget about including walnuts when rotating what nuts to eat. I like the pairing of walnuts and goat cheese here. But you could also use almonds with feta, or any nut for that matter – I think it’s a personal preference.
5. Garlic – Not a fan of garlic? You can always keep the garlic whole when you sauté it in oil and then pick it out. So in essence you’ve made garlic oil and it won’t have as much ‘bite’ from the actual garlic. I love garlic, but even still I minced mine up so I wasn’t biting into a large piece of garlic.
6. Goat Cheese – Same scenario with the nuts, use what cheese you prefer. I went with goat cheese, but feta, or even blue could be good. Although I feel blue cheese is a bit divisive amongst people!
7. Parsley – Parsley is optional but highly recommended. If you have the ability to use fresh herbs, do it. They really do add so much flavor to your dishes. I know I haven’t been successful in growing my herbs and will use dried many times, but any time I have extra fresh herbs, I try to use them up and throw them into salads.

How To Make Roasted Carrots

This recipe can be interchanged with other vegetables, nuts, and cheese. I like this combo and in this ratio. Experiment, play around, and get creative. That’s what cooking is all about! I think green beans, sliced almonds, and parmesan will be my next combo!

1. Roasting Carrots: Wash, peel, and slice in half the carrots so they’re not too thick. I also used parchment paper here for easier clean-up (some veggies I put directly on the roasting pan).
2. Preparing the Carrots: Drizzle the olive oil over the carrots. Sprinkle with the smoked paprika and black pepper. I did not use salt as I’m used to not adding salt and the goat cheese has some (which is plenty for me). I like to massage the oil on the carrots to make sure they’re evenly coated not only with the oil but also the spices.
3. Sautéing the Garlic and Walnuts: Add just a 1/2 tablespoon of olive oil into a sauté pan and cook until the walnuts are toasted & the garlic is fragrant.
4. Serve and Enjoy! Sprinkle the toasted garlic and walnuts on the carrots, then add the parsley and goat cheese. Serve warm and enjoy!

OTHER ROASTED VEGGIES:

• Roasted Green Beans
• Roasted Mushrooms
• Roasted Acorn Squash
• Roasted Broccoli

Roasted Carrots – Garlic, Walnuts & Goat Cheese

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Roasted Carrots with Garlicky Walnuts and Goat Cheese. These delicious Roasted Carrots make the perfect side dish for just about any meal. Roasting them at a high temperature brings out their natural sweetness and gives them the perfect caramelized edges and tender-crisp texture. 

• Total Time: 40 minutes
• Yield: 4 1x

Ingredients

Units USM Scale 1x2x3x

• 1–lb carrots, cleaned, & peeled
• 1 1/2 Tbsp EVOO, divided
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 cup finely chopped walnuts
• 3 garlic cloves, minced
• 1/2 cup flat-leaf parsley, chopped
• 1/2 cup goat cheese, crumbled

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Instructions

1. Preheat the oven to 450° F.  Line a baking sheet with parchment paper.  
2. Arrange the carrots in an even layer.  Cut any larger carrots in half.  Sprinkle with the smoked paprika & pepper & toss to coat.  Roast for ~30 minutes.  Rotate the carrots every 10 minutes until tender & slightly charred in spots.
3. Heat the remaining 1/2 tablespoon of oil in a small skillet over medium heat, while the carrots are roasting.  Once the oil is hot, add the walnuts & garlic & cook for ~5 minutes, until the walnuts are toasted & the garlic is fragrant.  Check often as the walnuts and garlic can burn easily!
4. Transfer the carrots to a serving plate (or keep on the pan).  Top with the garlicky walnuts, parsley, & cheese.  Serve warm.

• Author: Amy’s Nutrition Kitchen
• Prep Time: 10
• Cook Time: 30
• Category: Sides