Description
A sweet and savory side dish featuring tender baby carrots glazed in maple syrup, served over creamy whipped goat cheese and topped with crunchy candied hazelnuts.
Ingredients
Scale
For the Crust:
- 1 lb baby carrots, trimmed and peeled
- 2 tbsp olive oil
- 1/4 cup pure maple syrup
- 1 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- 4 oz goat cheese, softened
- 1/4 cup heavy cream
- 1/2 cup hazelnuts, roughly chopped
- 2 tbsp granulated sugar
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss baby carrots with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
- In a small saucepan over medium heat, combine maple syrup, butter, and thyme. Simmer for 3-4 minutes until slightly thickened. Toss roasted carrots in the glaze until coated.
- For whipped goat cheese, beat softened goat cheese and heavy cream in a bowl until smooth and fluffy. Spread on a serving platter.
- For candied hazelnuts, heat sugar in a skillet over medium heat until melted and amber. Add hazelnuts, stir to coat, then spread on parchment to cool and harden.
- Arrange glazed carrots over whipped goat cheese. Sprinkle with candied hazelnuts and extra thyme. Serve warm.
Notes
You can customize the seasonings to taste.