Description
Sweet and tangy roasted carrots glazed with pomegranate and topped with creamy whipped goat cheese. A vibrant side dish!
Ingredients
Scale
- 1 pound carrots, peeled and cut into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1/4 cup pomegranate juice
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, for garnish
- 4 ounces goat cheese, softened
- 2 tablespoons milk
- 1 tablespoon honey
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C). In a large bowl, toss the carrots with olive oil, salt, and pepper.
- Spread the carrots in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
- While the carrots are roasting, prepare the glaze. In a small saucepan, combine pomegranate juice, maple syrup, lemon juice, and cumin. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the glaze has slightly thickened.
- Remove the carrots from the oven and transfer them to the saucepan with the pomegranate glaze. Toss to coat evenly.
- While the carrots are glazing, prepare the whipped goat cheese. In a food processor or with an electric mixer, combine goat cheese, milk, honey, and salt. Beat until smooth and creamy.
- Spread the whipped goat cheese on a serving platter. Top with the pomegranate-glazed carrots. Garnish with fresh parsley and serve immediately.
Notes
- Tip: Toast the cumin lightly for enhanced flavor.
- Substitution: Use honey instead of maple syrup for a different sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250 cal
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: pomegranate, carrots, goat cheese, roasted carrots, side dish, glaze, maple syrup, lemon juice, cumin, parsley
