Roasting a carrot is what differentiates a good carrot from a great carrot. Wait a minute, who am I kidding? What I’m really trying to say is roasting a carrot is what distinguishes ill-mannered acts of neglect and crunchy aversions from an overwhelming amount of carrot lovin’ affection. There’s really nothing else on earth like the magical transformation that takes place behind those closed oven doors. Natural caramelized goodness! (Yes people, I’m talking about carrots here.)
- 8 carrots, peeled
- 2 parsnips, peeled
- 4 garlic cloves, whole and peeled
- 1 small goat cheese log
- about 2 tbsp pine nuts
- olive oil
- kosher salt and freshly cracked pepper
- chopped parsley, optional for garnish
Preheat oven to 400F. Chop carrots and parsnips into same size one-inch pieces. Place carrots, parsnips and garlic on baking sheet and drizzle with olive oil to coat, and sprinkle with kosher salt and pepper. Bake for about 20-25 minutes (flipping once halfway through) or until carrots become a nice golden brown.
Remove from oven and cool slightly before adding pine nuts and goat cheese crumbles. In the meantime, spread the pine nuts out onto a baking pan and place in oven for a few minutes to toast.
Add toasted pine nuts and goat cheese, toss with parsley and serve.