Ingredients:

  • 1 ½ pounds (680g) carrots, peeled, trimmed, and halved or quartered if large
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) honey
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup (30g) crumbled goat cheese
  • Optional: extra fresh thyme, balsamic glaze, lemon zest, chopped toasted walnuts for garnish.

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel, trim, and cut the carrots into evenly sized pieces.
  3. In a large bowl, toss the carrots with olive oil, honey, thyme, salt, and pepper. Ensure carrots are well coated.
  4. Spread the carrots in a single layer on the prepared baking sheet. Avoid overcrowding.
  5. Roast for 25-30 minutes, flipping the carrots halfway through, until tender and caramelized.
  6. Transfer the roasted carrots to a serving dish, sprinkle with crumbled goat cheese, and garnish with extra thyme. Drizzle with balsamic glaze, lemon zest, or chopped walnuts, if desired.