If you’ve been on the hunt for a side dish that elevates simple veggies into something truly spectacular, you’re in for a treat. This Maple Roasted Carrots with Hazelnuts & Goat Cheese Recipe is exactly that kind of recipe — sweet, savory, nutty, and creamy all in one go. Trust me, once you roast those carrots with a dash of maple syrup and toss them with toasted hazelnuts and tangy goat cheese, you’ll wonder how you ever settled for plain veggies before.
Why You’ll Love This Recipe
- Perfect balance of flavors: The sweetness of maple pairs beautifully with the earthiness of carrots and the creaminess of goat cheese.
- Crunchy texture contrast: Toasted hazelnuts add a satisfying crunch that elevates each bite.
- Simple yet impressive: Minimal ingredients and easy steps make this a fantastic side for any weeknight or dinner party.
Ingredients & Why They Work
I love how few ingredients this Maple Roasted Carrots with Hazelnuts & Goat Cheese Recipe calls for — quality really shines through. The carrots roast up tender and caramelized, the maple syrup adds a subtle sweet glaze, and the goat cheese melts slightly to create little pockets of creaminess. Don’t skip the fresh herbs; they brighten things up beautifully!
- Carrots: Choose fresh, firm carrots for the best flavor and texture. Peeling enhances caramelization.
- Maple syrup: Adds natural sweetness and helps the carrots roast with a beautiful glaze.
- Olive oil: Helps with roasting and adds a bit of richness without overpowering.
- Kosher salt and pepper: Essential for seasoning and bringing out all the flavors.
- Hazelnuts: Toast them just before to maximize their crunch and nuttiness.
- Goat cheese: The creamy tang balances the sweetness perfectly; choose a soft, fresh goat cheese.
- Fresh herbs: Rosemary, thyme, parsley, and chives provide layers of aroma and freshness—feel free to tweak based on what you have on hand.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of my favorite things about this Maple Roasted Carrots with Hazelnuts & Goat Cheese Recipe is how easy it is to personalize. You can swap out herbs or nuts based on what you love or have around, and each tweak gives the dish a new spin.
- Variation: Sometimes I swap hazelnuts for toasted pecans or walnuts—they both work wonderfully if you want to change up the nutty profile.
- Dietary modification: For a dairy-free version, try topping with a dollop of cashew cream or a sprinkle of nutritional yeast instead of goat cheese.
- Seasonal changes: During warmer months, I like adding a sprinkle of fresh mint leaves to complement the sweetness of the maple syrup.
Step-by-Step: How I Make Maple Roasted Carrots with Hazelnuts & Goat Cheese Recipe
Step 1: Prep and Arrange the Carrots
Start by peeling your carrots. If they’re on the larger side, slice them in half lengthwise to ensure even roasting. Sometimes, if they’re petite, I leave them whole—it gives a nice rustic vibe. Lay them out on a baking sheet in a single layer so they roast evenly and get those gorgeous caramelized edges.
Step 2: Drizzle and Season
Next, drizzle the carrots with olive oil and a generous splash of maple syrup. Don’t be shy here — the maple syrup is what gives this dish its signature sweet glaze. Sprinkle kosher salt and freshly ground black pepper over the top. Trust me, seasoning before roasting is crucial for flavor penetration.
Step 3: Roast Until Tender and Glazed
Pop the baking sheet in a preheated 425°F oven. Roast the carrots for 20 to 25 minutes, until they’re tender when poked with a fork and have those beautiful golden edges. You’ll want to give the tray a gentle shake or stir halfway through roasting to promote even caramelization.
Step 4: Toast Your Hazelnuts
While the carrots are roasting, toast your hazelnuts in a dry skillet over medium heat for 5 to 10 minutes until fragrant, stirring often so they don’t burn. Once toasted, transfer them to a baking sheet and rub vigorously with a kitchen towel to remove their papery skins—this step is key because those skins can be bitter.
Step 5: Dress and Serve
Right when the carrots come out of the oven, sprinkle the crumbled goat cheese, toasted hazelnuts, and chopped fresh herbs evenly over the top. The residual warmth will slightly melt the goat cheese, creating delicious little pockets of creaminess. Serve immediately and watch your guests swoon!
Pro Tips for Making Maple Roasted Carrots with Hazelnuts & Goat Cheese Recipe
- Even Sizing Matters: Cutting carrots into evenly sized pieces ensures uniform roasting — nobody wants burnt ends or undercooked middles!
- Toast Nuts Just Before Serving: Freshly toasted hazelnuts pack more flavor and better texture than pre-toasted store-bought ones, a small step well worth the effort.
- Use Real Maple Syrup: The difference between real maple and imitation syrup is noticeable here — genuine maple adds a complex sweetness that elevates the dish.
- Don’t Overcrowd the Pan: Giving the carrots space on the baking sheet encourages browning instead of steaming — that caramelization is the goal!
How to Serve Maple Roasted Carrots with Hazelnuts & Goat Cheese Recipe
Garnishes
I usually finish these carrots with a scatter of fresh parsley and a sprinkle of flaky sea salt. Sometimes I add a light drizzle of good quality extra virgin olive oil for a glossy look. Those fresh herbs and salt flakes really brighten the flavors and add a bit of texture contrast to the creamy goat cheese.
Side Dishes
This recipe is a star side dish for roasted chicken or pork tenderloin. I also love pairing it with warm grain bowls or alongside a simple lentil stew for a cozy weeknight meal. It’s versatile and classy enough for holiday spreads too.
Creative Ways to Present
For a special occasion, I’ve plated these carrots over a bed of mixed greens and sprinkled with pomegranate seeds for a pop of color and tang. Another fun idea is to spread them on a serving platter topped with microgreens and a drizzle of balsamic reduction — an instant fancy appetizer vibe!
Make Ahead and Storage
Storing Leftovers
Leftover maple roasted carrots keep beautifully in an airtight container in the fridge for up to 3 days. Keep the goat cheese separate if you can, to maintain its fresh texture. When ready to eat, just toss everything together again or add the cheese fresh.
Freezing
Freezing roasted carrots is possible, but the texture changes a bit on thawing. If you want to freeze, I recommend freezing the plain roasted carrots without the goat cheese and nuts. When thawed, re-toast the hazelnuts and add the cheese fresh for best results.
Reheating
I like reheating leftovers gently in a warm oven (about 300°F) for 10 minutes to bring back the roasted texture without drying them out. Avoid the microwave if you want to preserve that slight caramelized crunch on the edges.
FAQs
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Can I use other nuts besides hazelnuts in this recipe?
Absolutely! While hazelnuts add a lovely, slightly sweet crunch, you can swap them for walnuts, pecans, or even almonds, depending on your preference or what you have on hand. Just toast them to bring out their flavor.
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Is goat cheese necessary or can I use another cheese?
Goat cheese gives a creamy tang that’s perfect with the sweet maple carrots and crunchy nuts. But if you prefer, feta or ricotta salata could work, or for a milder option, cream cheese crumbles might do the trick.
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How do I prevent the carrots from getting soggy?
Make sure not to overcrowd your baking sheet and roast at a high temperature (425°F) so the carrots caramelize nicely instead of steaming. Also, use enough olive oil and toss them halfway through roasting for even cooking.
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Can I prepare this recipe vegan?
Yes! Swap the goat cheese for a vegan cheese alternative or a creamy nut-based sauce. Also, everything else in the dish is plant-based, so just keep those substitutions in mind.
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What’s the best way to peel hazelnuts?
After toasting, wrapping the hazelnuts in a clean kitchen towel and rubbing vigorously removes most of the papery skin. It’s quick and keeps the nuts pretty clean and ready to use.
Final Thoughts
This Maple Roasted Carrots with Hazelnuts & Goat Cheese Recipe has become a staple for me whenever I want to impress without spending hours in the kitchen. Its cozy, harmonious flavors make it a real crowd-pleaser at any gathering, and the texture combo is just chef’s kiss. I can’t recommend it enough — you’ll come back to it again and again, just like I do!
PrintMaple Roasted Carrots with Hazelnuts & Goat Cheese Recipe
This Maple Roasted Carrots with Hazelnuts & Goat Cheese recipe offers a delightful combination of sweet, savory, and crunchy textures. Tender roasted carrots are glazed with maple syrup and olive oil, then topped with toasted hazelnuts, creamy goat cheese, and fresh herbs for a flavorful side dish perfect for any meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 pounds carrots, peeled and sliced in half lengthwise
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- Kosher salt and pepper to taste
Toppings
- 1/2 cup toasted hazelnuts, chopped
- 2 to 3 ounces goat cheese, crumbled
- 1/4 cup chopped fresh herbs (rosemary, thyme, parsley, and chives)
Instructions
- Preheat oven: Preheat the oven to 425 degrees Fahrenheit to prepare for roasting the carrots evenly.
- Prepare carrots: Peel the carrots and slice them in half lengthwise if they are large. You can also leave smaller carrots whole. Place the carrots on a baking sheet and drizzle with maple syrup, olive oil, and sprinkle kosher salt and pepper generously over them.
- Roast carrots: Roast the carrots in the preheated oven for 25 minutes or until they become fork-tender, stirring halfway if desired for even caramelization.
- Toast hazelnuts: While the carrots roast, toast the hazelnuts by placing them in a skillet over medium heat. Stir frequently for 5 to 10 minutes until fragrant. Transfer to a baking sheet and rub with a towel to remove the papery outer skin.
- Assemble dish: Once the carrots are finished roasting, immediately top them with crumbled goat cheese, toasted chopped hazelnuts, and the fresh chopped herbs. Serve warm.
Notes
- If hazelnuts are unavailable, walnuts or pecans can be substituted for a similar crunch.
- Fresh herbs can be adjusted according to preference or availability—sage or tarragon would also work well.
- For a vegan version, substitute goat cheese with a dairy-free cheese alternative or omit it completely.
- Carrots can be roasted whole if they are small, just increase cooking time slightly to ensure tenderness.
- Use a rimmed baking sheet to catch any syrup drippings and make cleanup easier.
