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Roasted Carrots with Whipped Goat Cheese, Pistachio Crunch & Hot Honey Cranberries

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A vibrant, savory-sweet side dish with creamy whipped goat cheese, crunchy pistachios, and spicy-sweet cranberries.

Ingredients

Scale
  • For the Roasted Carrots:
  • 1 lb heirloom carrots, scrubbed and tops trimmed
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • For the Whipped Goat Cheese:
  • 4 oz goat cheese, softened
  • 2 oz cream cheese, softened
  • 2 tbsp heavy cream
  • 1 tbsp honey
  • 1/4 tsp kosher salt
  • For the Pistachio Crunch:
  • 1/2 cup shelled pistachios, roughly chopped
  • 1 tsp olive oil
  • Pinch of salt
  • For the Hot Honey Cranberries:
  • 1/2 cup dried cranberries
  • 2 tbsp hot honey
  • 1 tbsp water

Instructions

  1. Preheat oven to 400°F.
  2. Toss carrots with olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
  3. Roast for 20–25 minutes until tender and caramelized, flipping halfway.
  4. Meanwhile, make whipped goat cheese: In a food processor, combine goat cheese, cream cheese, heavy cream, honey, and salt. Process until smooth and creamy.
  5. For the pistachio crunch: In a small skillet over medium heat, toast pistachios with olive oil and salt for 2–3 minutes until fragrant. Set aside.
  6. For hot honey cranberries: In a small bowl, combine cranberries, hot honey, and water. Microwave for 20–30 seconds, then let sit.
  7. Spread whipped goat cheese on a serving platter. Top with roasted carrots.
  8. Sprinkle pistachio crunch over carrots. Drizzle hot honey cranberries over the top.
  9. Serve warm or at room temperature.

Notes

Heirloom carrots can be substituted with regular carrots; adjust roasting time if smaller. For extra heat, add red pepper flakes to the hot honey cranberries.

Nutrition

Find it online: https://cheerychop.com/roasted-carrots-whipped-goat-cheese/