maple roasted carrots w/ goat cheese & pistachios

i hope all of you are enjoying your thanksgiving weekend with friends and family.
we celebrated yesterday with a delicious turkey dinner at my parents house.  we feasted and watched copious amounts of football, which is everything i'm thankful for.

i was tasked with bringing a vegetable dish and when i found these beautiful organic rainbow carrots i knew that i had to do something to make them the star.  
enter, maple roasted carrots with goat cheese and pistachios.  caramelized sweetness, creamy, buttery goat cheese and salty pistachios made this dish disappear is seconds.
this also might be my new go-to for all things vegetables.


Maple Roasted Carrots w/ Goat Cheese & Pistachios

3 lbs organic rainbow carrots, peeled
4 tablespoons pure maple syrup
3 tablespoons olive oil
2 cloves garlic, minced
salt & pepper
1/3 -1/2 cup goat cheese, crumbled
1/3 - 1/2  cup pistachios

set sous vide to 183F.  
in ziploc or vacuum bag, add carrots, drizzle olive oil and sprinkle salt and pepper.
seal bag using water displacement method (carrots release gases while cooking and will try to float, so weigh them down or leave a ziploc corner cracked open above the waterline to allow venting)
sous vide for 25 minutes and remove from water bath.
preheat oven to 425F.
in small bowl combine syrup, oil, garlic, salt and pepper.  mix well.  toss carrots in dressing and place on greased cookie sheet.  bake for 25-30 minutes or until fork tender and caramelized.
place on serving tray and sprinkle with cheese and nuts.

note:  if you don't have a sous vide machine you can roast the carrots just in the oven, although your cooking times will differ.


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