Maple Balsamic Glazed Carrots with Goat Cheese & Walnuts
Perfectly roasted sweet and savory carrots topped with creamy goat cheese and crunchy walnuts.
Ingredients
- 1 pound organic baby carrots
- 1.5 TBSP pure maple syrup not pancake syrup
- 1.5 TBSP balsamic vinegar
- 1 TBSP olive oil or avocado oil
- 1/3 cup chopped walnuts
- 2-3 TBSP goat cheese
- flaked sea salt
Instructions
- Start by toasting the walnuts. Add the chopped nuts to a dry sheet pan and roast at 350 degrees for 5-8 minutes. Your nose will tell you when they are done! Remove the walnuts from the oven, sprinkle on a pinch of sea salt and set them aside until ready to serve.
- Preheat the oven to 400 degrees
- Prep the carrots. It’s important for the carrots to be similar in size; cut any thick carrots in half lengthwise so they roast evenly.TIP: If you are using large carrots, cut them in half lengthwise to cut down on oven time!
- In a small bowl, mix the maple syrup, balsamic vinegar and olive oil together. Spread the carrots out evenly onto a sheet pan. Drizzle over the maple balsamic mixture and give the carrots a toss. Once the carrots are evenly coated, it’s time to roast.
- Roast the carrots until they are fork tender; about 40-50 minutes. Times will vary depending on your oven and the size of the carrots.
- When the carrots are tender, add them to a serving platter. Top with the toasted walnuts, crumbles of goat cheese and a generous amount of flaked sea salt.
- Serve immediately and enjoy!