carrots on plate

As the holiday season settles in, the best dishes are the ones that feel simple, seasonal, and effortlessly special. There’s something deeply satisfying about turning a humble bunch of carrots into a side that feels both rustic and elevated, and this recipe does exactly that. Whole carrots are roasted until slightly caramelized and tender, their natural sweetness deepened by the heat of the oven, then paired with creamy goat cheese and a bright carrot-top pesto—a clever no-waste twist that makes the most of the entire vegetable.

Vibrant, balanced, and surprisingly show-stopping, it’s a dish that brings color to any Thanksgiving or winter table and shines even brighter thanks to a hometown favorite: CHEVOO goat cheese, formerly Belle Chevre. Garnish with toasted pine nuts, and don’t be surprised if the camera eats first.

Roasted Carrots with Goat Cheese and Carrot Top Pesto

Ingredients:

Rainbow carrots with the stems

CHEVOO Goat Cheese cubes in chili & lemon olive oil
(or substitute your favorite goat cheese with chili or lemon olive oil)

Recipe:

  1. Wash and dry carrots and carrot greens.

  2. Remove greens and set aside.

  3. Place carrots in a baking dish. Drizzle with oil from the CHEVOO jar and season with salt and pepper.

  4. Bake at 400°F for 30 minutes.

  5. In a dry saucepan, toast ¼ cup pine nuts, stirring constantly until golden. Set aside.

  6. Add about 2 cups of carrot-top greens to a food processor with 2–3 cloves garlic, salt, pepper, and 2 Tbsp toasted pine nuts.

  7. Drizzle in chili–lemon oil from the goat cheese jar until the pesto reaches a smooth, spoonable consistency.

  8. Rinse the processor, add the goat cheese, and purée. Drizzle in small amounts of oil to create a creamy texture.

Plating:
Spread the whipped goat cheese onto your serving dish. Top with roasted carrots. Finish with carrot-top pesto and toasted pine nuts. Serve and enjoy.

Fun fact: This recipe features a local Huntsville, Alabama product—CHEVOO, formerly known as Belle Chevre.

For more Southern seasonal recipes, follow Rachel at @rocketcitydietitian.