Hot Honey Roasted Carrots with Goat Cheese

by becky
Created
Imported from lideylikes.com

Ingredients

  • 2½ pounds carrots, trimmed and scrubbed
  • 3 tablespoons extra-virgin olive oil, plus more as needed
  • 2 tablespoons liquid honey, plus more for serving
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt
  • 3 tablespoons hulled pumpkin seeds (pepitas)
  • 2 ounces plain creamy goat cheese, crumbled

Directions

  1. Preheat the oven to 425 degrees.
  2. Cut the carrots into pieces that are about 2 to 3 inches by ½-inch thick. Place in a large mixing bowl and toss well with the olive oil and 1 teaspoon salt.
  3. Roast for 20 minutes, tossing once, until the carrots are almost tender and are beginning to brown. Add 1 tablespoon honey and ¼ teaspoon red pepper flakes, toss, and roast for 10 to 15 minutes more minutes, until the carrots are nicely caramelized. Toss and set aside for 10 minutes to cool slightly.
  4. Meanwhile, heat a small skillet over medium-low heat. Add a teaspoon or two of olive oil, along with the pumpkin seeds and a pinch of salt. Cook, tossing often, until the seeds are fragrant and lightly toasted, about 3 minutes. Transfer to a small bowl and set aside.
  5. To serve, place the carrots in a shallow serving dish. Top with the crumbled goat cheese, toasted pumpkin seeds, a drizzle of honey and a sprinkle of salt. Serve warm or at room temperature.Copyright 2018, Lidey Heuck, All Rights Reserved