Easiest Way to Prepare Appetizing Rainbow carrots with chicory and goats cheese - vegetarian

Rainbow carrots with chicory and goats cheese - vegetarian. Delicious maple glazed carrots topped with creamy goat cheese and crunchy pistachios. This easy, veggie side dish is perfect for your holiday table! Yes, you can use all orange ones as well, but I love the beautiful fall colors that rainbow carrots add to the table.

And, well, I'm a sucker for goat cheese paired with beets — the mild, tangy. These Roasted Carrots with Candied Pecan and Goat Cheese are a delicious and flavorful side dish for the fall and holiday season. Once the carrots were fork tender, they came out of the oven. You can have Rainbow carrots with chicory and goats cheese - vegetarian using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Rainbow carrots with chicory and goats cheese - vegetarian

1. You need of For the carrots.
2. It's 200 g of rainbow carrots - cut the tops and tails off; if some are chunkier than others, cut then so they are all similar size but otherwise no need to chop.
3. Prepare 1 tbsp of olive oil.
4. It's of Couple of sprigs of fresh rosemary.
5. You need of Salt and pepper.
6. It's of For the chicory.
7. It's 1 of chicory head.
8. It's of some oil or butter or vegan butter.
9. Prepare of Some extras for topping.
10. You need of Dukkah.
11. It's of Hazlenuts - toasted.
12. It's of Goats cheese.

In a large bowl toss together the carrots, olive oil Place the roasted carrots on a serving platter and top with the crumbled goat cheese, thyme and another drizzle of honey. Shaved carrot ribbons are like the autumnal equivalent of zoodles. Use a vegetable peeler to shave carrots into long, thin ribbons. In a bowl, stir together oil, vinegar, and paprika.

Rainbow carrots with chicory and goats cheese - vegetarian instructions

1. Preheat the oven to 200C..
2. Put the carrots in a bowl with the oil and the rosemary. Season and mix together. Put on a lined baking tray and roast for about 30 mins until the carrots are tender..
3. For the chicory - use a shallow pan with a lid. Cut the chicory head into quarters lengthways..
4. Heat some oil or butter in the pan and then add the chicory. For the first few minutes, turn the chicory so it’s coated in the oil or butter. Then put lid on and cook on a low heat for about 20 mins. The chicory will caramelise slightly. It’s ready when the root end is tender..
5. When everything’s ready, lay the chicory on the serving plate, put the carrots on top and then sprinkle the dukkah on top. Add the hazelnuts and goats cheese if you’re using. Enjoy 😋.

A lovely combination of sweet carrots with fresh cheese and juicy seeds - interesting enough for a main, starter or side, from BBC Good Food. Drizzle with the remaining oil and a little of the orange juice. Crumble over the goat's cheese and scatter with the herbs and pomegranate seeds. Oven-Roasted Carrots with Goat Cheese, Pine Nuts. Roasted Carrot Salad Carrot Salad Recipes Roasted Carrots Thanksgiving Side Dishes Thanksgiving Recipes Vegetarian Recipes Cooking Recipes The savory Thanksgiving side dish also features maple syrup, cranberries and goat cheese.

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