Name: Baked Baby Carrots with Goat’s Curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bunches Baby Carrots (with greens attached); 2 tbsp Extra Virgin Olive Oil; 1 tbsp Clear Honey; 4 pieces Fresh Thyme Sprigs; 1 cup Goat’s Curd or Soft Chevre; 1 tsp Lemon Zest; 2 tbsp Dukkah or Roasted Pistachios; 0.5 tsp Sea Salt

Vegetables

Baked Baby Carrots with Goat’s Curd

Transform humble baby carrots into an elegant masterpiece by roasting them with honey and fresh thyme until perfectly caramelized. Served atop a cloud of tangy goat’s curd and finished with a crunchy nut topping, this dish is a vibrant addition to any dinner table.

Prep

15m

Cook

30m

Serves

Calories

245kcal

Qty	Ingredient
2 bunches 500 g	Baby Carrots (with greens attached)
2 tbsp 30 ml	Extra Virgin Olive Oil
1 tbsp 15 ml	Clear Honey
4 pieces 4 pieces	Fresh Thyme Sprigs
1 cup 150 g	Goat’s Curd or Soft Chevre
1 tsp 2 g	Lemon Zest
2 tbsp 20 g	Dukkah or Roasted Pistachios
0.5 tsp 3 g	Sea Salt

2 Method

Step 1. Preheat your oven to 200°C (400°F). Scrub the baby carrots clean, leaving about an inch of the green tops for a rustic look.

Step 2. On a large rimmed baking sheet, toss the carrots with olive oil, honey, sea salt, and fresh thyme sprigs until well coated.

Step 3. Roast the carrots for 25-30 minutes, or until they are tender and the edges have started to caramelize and brown.

Step 4. While the carrots roast, place the goat’s curd in a small bowl and whisk with the lemon zest and a splash of olive oil until light and spreadable.

Step 5. To serve, spread the whipped goat’s curd across the bottom of a serving platter.

Step 6. Arrange the warm roasted carrots over the curd, then sprinkle with the dukkah or chopped pistachios and a final drizzle of honey if desired.

·
If you cannot find goat's curd, whip soft goat cheese with a tablespoon of Greek yogurt for a similar consistency.
·
Don't overcrowd the roasting pan; carrots need space to roast rather than steam to achieve that golden caramelization.
·
The carrot tops are edible! Finely chop a few of the freshest green fronds to use as a garnish for extra color.

? FAQ

Can I make this recipe ahead of time?

The carrots can be roasted in advance and reheated, but it is best to assemble the dish just before serving to keep the curd cool and the carrots warm.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your dukkah blend does not contain any wheat-based fillers.

What can I substitute for honey to make it vegan?

You can use maple syrup or agave nectar. However, you would also need to substitute the goat’s curd for a vegan almond-based cream cheese.

Why are my carrots still hard after 30 minutes?

Different varieties and thicknesses of carrots take different times. If they are particularly thick, slice them in half lengthwise before roasting.

Statement

Baked Baby Carrots with Goat’s Curd

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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