Roasted Rainbow Carrots with GPC
This fresh and flavorful dish transforms a fridge staple (that big bag of carrots you already have sitting in your veggie drawer) into a show stopping side with only a few ingredients. It’s as beautiful as it is delicious, and makes a great addition to any table.
Serving size: flexible. Use roughly 1/2 oz. cheese and 1-2 large carrots (or 3-5 medium/baby carrots) per person. Prep time: 5 minutes. Cook time:
Ingredients:
Carrots (I used whole rainbow carrots but you can use whatever you have on hand - even baby carrots! Simply adjust cooking time as needed).
Green Peppercorn cheese
Honey
Olive oil
Cumin
Mint
Cilantro
Salt and pepper
Instructions:
Preheat your oven to 425°F.
Wash your carrots well, and slice off the tops. If your carrots aren’t roughly even in size, you can cut them into similarly-sized pieces to ensure even cooking.
Toss carrots with olive oil, cumin, salt, and pepper on a baking sheet. Roast in the oven for 15-20 minutes, or until carrots are lightly golden.
Schmear our Green Peppercorn cheese onto your serving platter, using the back of a spoon or a spatula.
Plate the roasted carrots onto the cheese. Drizzle the carrots with honey, and sprinkle your choice of freshly chopped herbs on top (I used mint and cilantro, but parsley and dill would work well too! Use what you’ve got.)
Serve warm and enjoy!