Balsamic Carrots Over Whipped Goat Cheese

CategoryDifficultyBeginner
Yields4 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins
Balsamic Roasted Carrots
 15 small-medium sized carrots, or 6-8 large carrots
 a pinch of crushed red pepper (optional)
 salt & pepper
 ¼ cup Maple Pepitas
Whipped Goat Cheese
 12 oz goat cheese log, room temperature!
 ½ cup greek yogurt
 zest of ½ lemon
 1 tbsp heavy cream, or water
This recipe is warm and delicious. Great served as an appetizer, side dish, or as an hors d'oeuvre for a dinner party! This recipe makes quite a bit of whipped goat cheese. Use any leftovers for spreading over a crostini with a slice of pear & fig jam, or serve it with a generous drizzle of EVOO alongside freshly baked bread.
Whipped Goat Cheese
1

To make the whipped goat cheese, add all the ingredients into a blender or food processor. You can use a fork if those appliances are not availble. Whip until smooth. If the texture becomes too thick, add an additional tablespoon of water or cream until you reach the desired consistency.

Balsamic Roasted Cinnamon Chili Carrots
2

Preheat the oven to 375°F. Peel and slice carrots into ¼"-½" thick 'matchstick' like pieces. You can choose to leave the carrots full length or cut them in half if you prefer shorter pieces.

3

On a large baking sheet, coat the carrots with the EVOO, Cinnamon Chili Seasoning, salt, pepper, and red pepper flakes. Toss until everything is evenly coated.

4

Roast for 10-12 minutes. Remove the pan from the oven and drizzle with the 2 tbsp of Traditional Dark Balsamic. Return the pan to the oven for an additional 5-7 minutes.

5

Spoon a few heaping tbsp of the whipped goat cheese on the bottom of a bowl or serving dish. Spread evenly over the bottom using the back of the spoon.

6

Arrange the roasted carrots on top of the goat cheese. Finish with an generous drizzle of the EVOO and sprinkle the Maple Pepitas over the top. Serve immediately and enjoy!

Ingredients

Balsamic Roasted Carrots
 15 small-medium sized carrots, or 6-8 large carrots
 a pinch of crushed red pepper (optional)
 salt & pepper
 ¼ cup Maple Pepitas
Whipped Goat Cheese
 12 oz goat cheese log, room temperature!
 ½ cup greek yogurt
 zest of ½ lemon
 1 tbsp heavy cream, or water

Directions

This recipe is warm and delicious. Great served as an appetizer, side dish, or as an hors d'oeuvre for a dinner party! This recipe makes quite a bit of whipped goat cheese. Use any leftovers for spreading over a crostini with a slice of pear & fig jam, or serve it with a generous drizzle of EVOO alongside freshly baked bread.
Whipped Goat Cheese
1

To make the whipped goat cheese, add all the ingredients into a blender or food processor. You can use a fork if those appliances are not availble. Whip until smooth. If the texture becomes too thick, add an additional tablespoon of water or cream until you reach the desired consistency.

Balsamic Roasted Cinnamon Chili Carrots
2

Preheat the oven to 375°F. Peel and slice carrots into ¼"-½" thick 'matchstick' like pieces. You can choose to leave the carrots full length or cut them in half if you prefer shorter pieces.

3

On a large baking sheet, coat the carrots with the EVOO, Cinnamon Chili Seasoning, salt, pepper, and red pepper flakes. Toss until everything is evenly coated.

4

Roast for 10-12 minutes. Remove the pan from the oven and drizzle with the 2 tbsp of Traditional Dark Balsamic. Return the pan to the oven for an additional 5-7 minutes.

5

Spoon a few heaping tbsp of the whipped goat cheese on the bottom of a bowl or serving dish. Spread evenly over the bottom using the back of the spoon.

6

Arrange the roasted carrots on top of the goat cheese. Finish with an generous drizzle of the EVOO and sprinkle the Maple Pepitas over the top. Serve immediately and enjoy!

Balsamic Carrots Over Whipped Goat Cheese

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