This Maple Roasted Carrots with Goat Cheese and Spiced Pepitas recipe is decadent, simple and a perfect side dish for a special occasion dinner or even a busy weeknight meal. The carrots are tender, slightly sweet and a perfect base for creamy goat cheese and toasted spiced pepitas.
This recipe is perfect for a holiday side, served along a roast, crusty bread and a green vegetable. It's a showstopper too, thanks to its gorgeous presentation. And best of all? You can roast the maple carrots ahead of time, leave them at room temperature, drizzle on more of the maple mixture then top with goat cheese and pepitas just before serving, making this an ideal make-ahead side dish! You can even make it several days in advance.
We've been on a bit of a maple syrup kick lately. Perhaps its the impending transition to fall, or because maple syrup is just so dang delicious, but we've been putting it in everything from salads to desserts. Try it in savory recipes like Maple Dijon Dressing or our Kale and Apple Slaw, or in sweets like Roasted Strawberries and Cream Popsicles. Or use maple in breakfast recipes like our Peanut Butter and Jam Baked Oatmeal.
Jump to:
Ingredients that Matter
This recipe has a handful of special ingredients that really make the difference between boring carrots and decadent maple carrots:
- Carrots. Choose whole, long thin carrots, preferably with the stems attached (for presentation only). You want carrots about ½-inch thick up to 1-inch thick. Any thicker and they'll take a long time to roast and can burn while cooking. We prefer to simply scrub and dry carrots rather than peel.
- Maple. Use real maple syrup, not that pancake syrup. And do stick with maple and not another sweetener like honey or agave (those are different recipes; more on those later!).
- Coconut Oil. We use melted coconut oil, but you can use melted butter if you want a richer side dish. Or simply use vegetable oil.
- Spices. The carrots are coated in the maple and oil mixture, along with spices like ground coriander and cinnamon and fresh thyme leaves. These warm spices and herb balance the sweetness of the roasted carrots.
- Goat Cheese. Top the dish with crumbled goat cheese. We use 2 ounces of fresh crumbled goat cheese (we always recommend buying a log and crumbling it yourself to ensure it's as fresh as possible).
- Pepitas. Toasted pepitas, tossed with coconut oil, cinnamon and coriander, add a lovely crunch and nutty flavor to the dish.
See recipe card for quantities.
Instructions
Making this recipe is quite simple. Most of the time is hands-off, just be sure to give the carrots a stir as they roast to avoid burning. Here's how it comes together:
Whisk together melted coconut oil, maple syrup, cinnamon, coriander and salt in a small bowl.
Place whole carrots on a parchment-lined baking sheet in a single layer and drizzle with the maple mixture. Sprinkle with salt and top with thyme (leaves and stems).
Roast carrots in a 400F oven for about 45 minutes, until they are tender and a fork inserted into the center has a little resistance. Be sure to stir every 15 minutes, rolling the carrots in the oil and maple drippings. Cool for 10 minutes.
Stir together pepitas, coconut oil, salt, coriander and cinnamon in a small bowl then bake on a sheet tray in a 400F oven until toasted, about 8 minutes. Cool for 10 minutes.
To assemble, layer the warm (or room temperature) carrots on a platter, drizzle with some of the reserved maple mixture or drippings from the baking sheets and top with crumbled goat cheese, toasted pepitas and more fresh thyme.
Hint: Reserve 1-2 tablespoons of the maple mixture to drizzle over the carrots before serving. And do the same with any maple drippings leftover on the baking sheet.
Substitutions
This recipe is gluten-free and there are some simple substitutions to make if you have any dietary restrictions:
- Dairy-Free- Simply omit the cheese to make this recipe dairy-free; consider adding chopped pecans or walnuts, instead.
- Butter - If you want a richer, more decadent roasted carrot, swap out the coconut oil for melted unsalted butter. Coconut oil will give the carrots a bit of coconut flavor, but it's not overwhelming; butter will give the carrots a rich flavor.
This recipe makes enough to serve 8 as a side dish. You can double the recipe to serve more (or have some leftovers), but be sure to split the carrots up onto 2 baking sheets. Do not overcrowd the pans or the carrots will steam instead of roast, resulting in a lackluster texture.
Simple Tweaks
There are some simple tweaks you can make to this recipe depending on your (or your guests') preferences. Try the following tweaks:
- Spicy- Adding a big pinch of crushed red pepper or cayenne pepper to the carrots will give these carrots a big kick of flavor.
- Tangy- Whisk in a tablespoon or two of balsamic vinegar to the maple and coconut oil mixture to give the carrots a mouthwatering tang.
- Feta- Swap out the goat cheese for crumbled feta for a salty, grassy topping
- Micro Greens- Finish the dish with some beautiful microgreens or edible flowers to make for a stunning presentation.
Equipment
Be sure to invest in good quality baking sheets. You don't want the baking sheets warping in a hot oven. We like these commercial-grade Nordic Ware Natural Baker's Half Sheet trays.
Storage
This recipe is ideal for a make-ahead! If you are looking for a recipe that you can make ahead of time for the holidays, this is the side for you! Simply roast the carrots as written, cool at room temperature, then store in an airtight container for up to 3 days. Toast the pepitas ahead of time and store in an airtight container for up to 2 days.
When ready to serve, set the carrots on a platter and bring to room temperature for about 1 hour, up to 2 hours. Then top with the crumbled goat cheese, pepitas and more maple mixture just before serving.
Top tip
If you can't find thin carrots, halve or quarter larger carrots lengthwise, to get long and thin carrots. Consider using an assortment of carrot color varieties, like purple, yellow, red, or more.
FAQ
Roast carrots on a parchment-lined baking sheet (for easy cleaning) at 400F. This is the ideal temperature as it's hot enough to roast the carrots (not steam), but not so hot it'll burn the sugary coating.
Yes! Maple roasted carrots may be stored in an airtight container for up to 3-4 days in the refrigerator. They are best served room temperature (or warm) so remove from the refrigerator about 1 hour before serving.
Pepitas are pumpkin seeds without the hull. They taste similar to regular pumpkin seeds.
Related
Looking for other sides like this? Try these:
Pairing
These are my favorite dishes to serve with Maple Roasted Carrots with Goat Cheese and Spiced Pepitas:
Recipe
Maple Roasted Carrots with Goat Cheese and Spiced Pepitas
- Total Time: 65 min.
- Yield: About 8 cups 1x
Description
This Maple Roasted Carrots with Goat Cheese and Spiced Pepitas recipe is decadent, simple and a perfect side dish for a special occasion dinner or even a busy weeknight meal. The carrots are tender, slightly sweet and a perfect base for creamy goat cheese and toasted spiced pumpkin seeds.
Ingredients
- ¼ cup melted coconut oil (or melted butter or vegetable oil), divided
- ¼ cup maple syrup
- 1 tsp. fresh thyme leaves, plus more for garnish
- ¼ tsp. plus ⅛ tsp. ground cinnamon, divided
- ¼ tsp. plus ⅛ tsp. ground coriander, divided
- ½ tsp. table salt
- 2 lb. thin carrots (with stems trimmed, if attached)
- ¼ cup pepitas
- 2 oz. crumbled goat cheese
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
- Reserve 1 teaspoon of coconut oil in a small bowl and set aside. Add remaining oil to a medium bowl and whisk in maple syrup, thyme, ¼ teaspoon each cinnamon and coriander, and salt. Whisk until well combined. Reserve 2 tablespoons of this mixture in a small bowl.
- Add carrots to prepared baking sheet and drizzle with the maple mixture from the medium bowl. Toss and roll well to coat. Roast in the oven until tender, slightly caramelized and a fork meets a bit of resistance when pierced into the carrots, about 45 minutes. Be sure to toss and roll the carrots every 15 minutes. Cool for 10 minutes.
- Meanwhile, add pepitas to the small bowl with reserved 1 teaspoon coconut oil and add remaining ⅛ teaspoon cinnamon and coriander and toss well. Add to a baking sheet and roast for 8 minutes, until toasty. Cool for 10 minutes.
- To assemble, add carrots to a platter and drizzle with some of the reserved maple mixture. Top with crumbled goat cheese and toasted pepitas, and drizzle with more maple mixture and drippings from the baking sheet. Garnish with fresh thyme. Serve warm or room temperature.
Notes
- To make ahead, roast the carrots then cool at room temperature. Transfer to an airtight container and refrigerate for up to 3-4 days. Toast the pepitas up to 2 days ahead of time and store at room temperature in an airtight container. When ready to serve, remove carrots from the refrigerator and set aside at room temperature for about 1 hour (or warm in a 350F oven for 10 minutes). Top with goat cheese and pepitas before serving.
- If you can't find thin carrots, cut large carrots lengthwise in half or quarters.
- Prep Time: 10 min.
- Cook Time: 45 min.
- Category: Sides
- Method: Roasting
- Cuisine: American
Leave a Reply