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I think we have all made simple roasted carrots but my Honey Roasted Carrots with goat cheese bring a level of elegance to your dinner table. (I say elegant but they are SO EASY to make!)
The creamy goat cheese artistically smeared on the serving platter sets off the honey roasted carrots to catch everyones attention. Plus the goat cheese & carrot combo is incredible! The tender, lightly charred carrots are then topped with lemon zest, fresh parsley, flaky sea salt and toasted with pine nuts. I want to make them again just writing about them!
Each bite of these caramelized, tender-crisp carrots are filled with a zesty, sweet and salty, toasted crunch. Paired with the creamy goat cheese is like the frosting on a cake. I don’t think I ever want to eat carrots any other way!
This simple recipe is a great side dish to make for a busy Easter brunch or holiday dinner, and works great for weeknight dinners too. The honey butter garlic glaze is made with common ingredients you will most likely already have stashed in your pantry and you’ll want to slurp it up with a straw!
This side dish is the perfect compliment to a glazed ham, holiday turkey, delicious salmon or your favorite chicken dish.
Reasons Why You Will Love My Honey Roasted Carrots with Goat Cheese
- Simple to make
- Beautiful presentation
- Ingredients are staples in your kitchen.
- Easy prep…just simmer and roast!
- Full of flavor!
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Carrots: peeled and sliced on a bias OR slice lengthwise. Roasting fresh carrots help deepen the color and adds depth of favor to this versatile veggie.
- Honey: brings out the sweetness of the carrots and is just a really delicious pairing!
- Butter: just a little unsalted butter for the sauce!
- Garlic: fresh minced garlic is best.
- Apple cider vinegar: compliments the carrots perfectly!
- Goat cheese: I never want to eat carrots without goat cheese again. SO GOOD.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the honey sauce.
- Toss some of the sauce in prepared carrots.
- Roast for 20 minutes.
- Drizzle with a little more sauce & then roast again 10-15 minutes more.
- Serve with goat cheese and garnishes.
Expert Tips and Variations
- If you don’t have goat cheese you can substitute cream cheese or ricotta cheese for the goat cheese.
- With a wide variety of carrots add more color to your side dish by using rainbow carrots that are yellow, white, purple and red.
- Careful not to over crowd the pan with carrots. Over crowding can lead to mushy vegetables.
- If you want a combination of vegetables, you can roast vegetables together with similar cook times to carrots, such as Brussels sprouts, sweet potato of cauliflower.
- If you’re not a fan of pine nuts, try adding pecans, cashews, walnuts or slivered almonds.
How can I tell when my honey roasted carrots are done?
When they are caramelized and tender. Exact cook time may vary depending on the thickness of the carrots.
How do I cut the carrots?
Wash and peel the carrots (or leave the peel on, it’s preference). Then any thick carrots, slice in half lengthwise. Then slice them on a bias (diagonally). This looks nice for presentation purposes. About 1 1/2 inch – 2 inch long pieces are perfect! You can also keep your carrots whole, if you prefer that look. I would use the young fresh/skinnier carrots if keeping them whole.
Can I use baby carrots?
I personally love the taste and texture of the bigger, whole carrots. But baby carrots would also work fine. Roasting time may vary.
What should I do with leftover roasted carrots?
You can reheat them and enjoy as is or add to salads, blend into soups, add to a grain bowl, blend into a red pasta sauce, or add to a homemade vegetable lasagna.
How do I make toasted pine nuts?
The easiest way to toast pine nuts in a pan on the stove. Just pour a single layer of pine nuts into the skillet, turn the heat to medium-low and cook them, stirring occasionally until they are a golden-brown. Once they are golden brown they will have a nutty fragrance, remove from heat and use to garnish the carrots.
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- 8 large carrots, peeled and sliced on a bias (for really large carrots, slice in half lengthwise first)
- 4 Tbsp. unsalted butter
- 1/3 cup honey
- 4 cloves garlic, minced
- 1 tsp. apple cider vinegar
- salt and pepper, to taste
- 4 oz. goat cheese, plus more as needed
- 1-2 Tbsp. fresh parsley, minced
- 1-2 tsp. lemon zest
- 1/4 cup toasted pine nuts
- flaky sea salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Peel and cut the carrots. Place in a mixing bowl.
- In a saucepan over medium heat, add the butter and honey and heat until butter melts.
- Add garlic and stir until fragrant, ~30 seconds. Add the apple cider vinegar, salt and pepper. Simmer on low until the sauce begins to thicken, about 5-6 minutes. It will look like a loose honey consistency. If you want a thicker sauce, allow it to simmer and reduce longer.
- Pour about 1/4 cup of the sauce onto the carrots and toss until coated.
- Transfer the carrots to the prepared baking sheet along with any of the sauce that settled to the bottom of the bowl. (I like to flip the carrots cut side down so they get a nice roast).
- Roast for 20 minutes. Then drizzle the carrots with a little bit more of the honey sauce. Place back in the oven and roast again for ~10 more minutes or until roasted and tender.
- Spread the goat cheese onto a serving plate and drizzle the goat cheese with honey.
- Top the goat cheese with the roasted carrots and drizzle any remaining glaze on top. Garnish with fresh parsley, lemon zest, pine nuts, and flaky sea salt. Serve right away and enjoy!
- Storage: I love these carrots best the day they’re made, but roasted carrots will store well in an air-tight container for 3-4 days. I would keep the goat cheese separate if you plan on having leftovers.
- If your carrots are turning out mushy and not roasted and caramelized, your pan may be over crowded. Try dividing the carrots on to 2 separate baking sheets or use less carrots.