For awhile, I had been baking carrots and then mixing some feta cheese in after they were baked. One day, I decided to just toss the feta in with the carrots. I was thinking the feta might melt, making it a gooey but delicious mess. The result? The feta cheese retained their shape, but had an amazing crispiness on the outside and a complex smokey flavor that I just fell in love with.
I'm also obsessed with goat cheese. We had bought a bunch of it from Costco, so I decided to try and bake them with the goat cheese too. I was not disappointed at all. It tasted fantastic. So you can use either feta or goat cheese with these, whatever you prefer.
At first, I was just making these carrots with olive oil and balsamic vinegar. Then, I started adding different spices. Thyme, rosemary, oregano, basil ... basically different combinations of the 40+ different spices I have. The best combination? Rosemary and paprika. I don't know why, it just works. I make these pretty much every day. I just stick them in the oven right before I start my workouts, and by the time I'm done my cool-down / stretching, they're done.
Balsamic Roasted Carrots with Feta / Goat Cheese and Rosemary
What you'll need:
- Couple of carrots
- ~ 1 Tbsp Balsamic vinegar
- ~1 tsp Olive oil
- Feta or goat cheese
- 1 Tbsp rosemary
- 1 Tbsp paprika
- Black ground pepper (optional)
- Slice of lemon (optional, sometimes I do this but it tastes great without the lemon too!)
- Preheat your oven to 360F or 180C. Cut up your carrots. You can cut them into circles like I did, or chop them like fries. If you like your carrots crispy on the outside (which I love), cut them smaller. Want them more tender but with a firmer bite? Make them a bit bigger.
- Drizzle some balsamic vinegar and olive oil all over. Add the rosemary and paprika, and mix them all together with your hands until the carrots are well coated.
- If you cut them like fries, spread them out in a single layer on a pan lined with parchment paper (for easy cleanup) and then sprinkle the cheese over top. If you cut them into circles, spread them out in a single layer, then cut the cheese into pieces and them top each carrot piece with the cheese. You can make them as small or big as you want. It takes a bit longer this way, but it's worth it - trust me.
- Bake for about 25-40 minutes, depending on how big your pieces are, until the tops of the cheese are browning. I like my cheese extra crispy on the outside.
- Sprinkle some black ground pepper on if you'd like, and squeeze a slice of lemon over the carrots if you opt to.
These would be great as a side dish. I eat these as an appetizer, right after my workout, before a main protein dish.