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.

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. Namely, a generous, extra helping (or four) of leafy greens. You can cook Rainbow carrots with chicory and goats cheese - vegetarian using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Rainbow carrots with chicory and goats cheese - vegetarian

Prepare of For the carrots.
Prepare 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.
You need 1 tbsp of olive oil.
You need of Couple of sprigs of fresh rosemary.
It's of Salt and pepper.
It's of For the chicory.
Prepare 1 of chicory head.
Prepare of some oil or butter or vegan butter.
Prepare of Some extras for topping.
You need of Dukkah.
You need of Hazlenuts - toasted.
Prepare of Goats cheese.

In trying to use up most of them, I combined a big pile of rainbow chard and all of our beets, and made this lovely little And, well, I'm a sucker for goat cheese paired with beets — the mild, tangy flavor and creaminess was a perfect finishing touch. These Maple Garlic Roasted Carrots are incredibly tender, bursting with flavour and are topped with a delectable Carrot Greens Chimichurri. They make a perfect side dish to any meal! I think it's safe to say that the happiest part of my Saturdays are going to the farmer's market.

Rainbow carrots with chicory and goats cheese - vegetarian step by step

Preheat the oven to 200C..
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..
For the chicory - use a shallow pan with a lid. Cut the chicory head into quarters lengthways..
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..
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 😋.

Add the chicory and remaining ingredients. To serve, place the jam in the centre of a serving plate. Top with the goats' cheese toast. 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. This Goat Cheese and Tomato Tart with Rosemary and Mascarpone is an easy to make recipe that should be on everyone's summer menu.