Serves 4



10 large carrots, peeled and bias-cut

2 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 cup (4 ounces) goat cheese

1 teaspoon fresh lemon juice

1/2 teaspoon lemon zest

2 tablespoons fresh basil, minced

2 tablespoons fresh parsley, minced

3 tablespoons basil pesto, store-bought or make our recipe (link below)

Fresh basil for garnish, if desired, chiffonade-cut (destemmed, leaves rolled up together and thinly sliced)



Preheat oven to 400 degrees. Line a sheet pan with foil or parchment paper.

Toss carrots with olive oil and salt and place them on sheet pan.

Roast carrots, turning occasionally, until deeply caramelized, 40-50 minutes. Remove from oven and cool slightly.

Combine goat cheese, lemon juice, lemon zest, basil and parsley and spread mixture on four separate plates.

Layer carrots chunks on goat cheese mixture and top with pesto.

Garnish with fresh basil if desired.