Do ever end up making the same simple weeknight dishes over and over again until you’re totally sick of them? For me, this happens most often with roasted vegetables, which I love but can get a little repetitive. To keep things interesting, I love taking a tried-and-true, simple side dish and adding a few ingredients to make it new and exciting again. The trick is to keep the additions super easy, so you’re only adding flavor – not work – to your weeknight meals.
These Hot Honey Roasted Carrots with Goat Cheese are a perfect example. I take plain roasted carrots, add a little bit of honey and red pepper flakes to them as they roast, and then top them with crumbled goat cheese and pumpkin seeds. The recipe is so easy but makes for such a beautiful presentation, and a side that’s so much more interesting than your average bowl of roasted vegetables.
Preheat the oven to 425 degrees.
Cut the carrots into pieces that are about 2-3-inches by ½-inch thick. Every carrot is different, so don’t worry if your measurements aren’t exact. Place in a large mixing bowl and toss well with the olive oil and 1 teaspoon salt.
Roast for 20 minutes, tossing once, until the carrots are almost tender and are beginning to brown. Add 1 tablespoon honey and ¼ teaspoon red pepper flakes to toss, and roast for 10 to 15 minutes, until the edges are caramelized. Toss with and set aside for 10 minutes to cool slightly.
To serve, place the carrots in a shallow serving dish. Top with the crumbled goat cheese, pumpkin seeds, a drizzle of honey and a sprinkling of salt. Serve warm or at room temperature.
I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!