Print Recipe
0 from 0 votes

Roasted Carrots with Herbed Goat Cheese and Pesto

Servings: 4


  • 10 carrots peeled, cut on the bias
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 cup goat cheese
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 2 tablespoons fresh basil chopped
  • 2 tablespoons fresh parsley minced
  • 3 tablespoons basil pesto store bought or make our recipe (see link below)


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