Maple Mustard Carrots With Whipped Goat Cheese

These roasted Maple Mustard Carrots with Whipped Goat Cheese are the perfect side dish for your fall dinner table!

A baking dish filled with roasted carrots in a maple mustard glaze on a bed of whipped goat cheese, topped with chopped pecans.

Fall in love with this side dish!

My Hot Honey Petite Roasted Carrots over Whipped Goat Cheese were a huge hit on the blog this spring. So, I knew I had to make a version inspired by cozy fall flavors – and this side dish sure did hit the spot! It comes together so easily – I’d say around 10 mins prep time tops, and in the oven for 20 mins before you can plate up and enjoy!

For my Maple Mustard Carrots with Whipped Goat Cheese, the carrots are coated in a gorgeous maple mustard sauce which turns into the a sticky sweet glaze when roasted. They’re then laid over a super simple whipped goat cheese (which seems much fancier than it is to make!) and topped with chopped pecans – my secret weapon for all things fall food!

This makes for the perfect side dish with any fall dinner. It’s something different that will win over your loved ones instantly – and, get this, it tastes as good as it looks! I love making these Maple Mustard Carrots with Whipped Goat Cheese all through fall, but they’d for sure make a crowd pleasing side for Thanksgiving and/or any holiday menu you have coming up!

Roasted baby carrots with a maple mustard glaze, topped with chopped pecans and served atop whipped goat cheese.

Cheese as you please

I’m a huge fan of goat cheese. But, I know it’s not for everyone! The great thing about this recipe is how versatile it is. If goat cheese doesn’t float your boat, you could absolutely substitute it with another type like ricotta, burrata or feta in its place. There are so many different cheeses that can also be whipped and used as a base in this dish. Whipped goat cheese just happens to be what I prefer!

While I think the addition of the whipped cheese totally elevates this dish – the flavour is great, the texture is luscious and it looks pretty dang cool all plated up – I know that it might be a little *too* out of the comfort zone for some. If you find yourself intimidated by it, you can skip out on the whipped cheese and follow the recipe for some delicious glazed baby carrots as they are. Enjoy them however is best for you. Once you see how yummy they are, maybe you’ll try adding the cheese the next time you make them!

What you’ll need:

Carrots

  • 1 lb. Petite Rainbow Carrots, I get them at Trader Joe’s or HEB
  • 2 tbsp Olive Oil
  • 2 tbsp Maple Syrup
  • 1 tbsp Grainy Mustard
  • 1 tsp Dijon Mustard
  • Salt to taste

Whipped Goat Cheese

  • 5 oz Goat Cheese Log, room temperature
  • 3/4 cup Plain Greek Yogurt

Toppings

  • 1 tsp Maple Syrup
  • 1 tsp Grainy Mustard
  • 2 tbsp Chopped Pecans

How it’s done:

  1. Preheat the oven to 400 degrees F.
  2. In a small mixing bowl, combine the olive oil, maple syrup, grainy mustard, dijon and salt for the carrots.
  3. Add the carrots to a baking sheet and brush on the maple mustard sauce, drizzling on any last bits.
  4. Bake for about 20-23 minutes or until the carrots are fork tender.
  5. While the carrots are roasting, make the whipped goat cheese by combining all the ingredients in a medium mixing bowl. Using a hand mixer, mix until it’s smooth and creamy. You can also blend everything in a food processor.
  6. Add the whipped goat cheese to a serving dish. Top with the roasted carrots. Mix together the 1 tsp of maple syrup and 1 tsp of grainy mustard and drizzle on top. Top with the chopped pecans and enjoy!

FAQs

How should I store this for leftovers?

To be completely transparent, this dish is best served fresh and I would recommend finishing these Maple Mustard Carrots with Whipped Goat Cheese the first time around for best results – the petite carrots are the perfect size to pop in your mouth in one bite and they are seriously addictive! If you do have leftovers, I’d recommend separating the whipped cheese from the carrots as best as you can for storage. Keep the whipped cheese in an airtight container in the fridge where it should keep for 2 – 3 days. For the carrots, they’ll keep for 4 – 5 days also refrigerated in an airtight container.

Can I reheat this?

As I mentioned, this recipe is best eaten fresh out of the oven but if you find you have leftovers, here are some ideas to avoid food waste! For the whipped cheese, allow this to come to room temperature as it will firm up after being refrigerated. Once it’s softened up, you can use this as a dip for a light lunch or midnight snack! I love to top with a drizzle of olive oil and some seasonings, I also love nuts for an added crunch too! You can dip anything into it, but I love pita bread / pita chips!
The carrots are a little trickier as roasted veggies are notorious for going soggy when reheated – I’d actually recommend adding any leftover carrots to a soup or stew for this reason! Here are some of my favourite soup recipes that you could totally play around with.

I don’t enjoy Goat Cheese – can I still make this?

Yes! While I looove Goat Cheese, I understand it’s not for everyone. It’s easily swappable in this recipe – you can sub it for ricotta, burrata or feta!

Other recipes you will love:

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Maple Mustard Carrots With Whipped Goat Cheese


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Description

My Maple Mustard Carrots with Whipped Goat Cheese are a must-have side dish for fall!


Ingredients

Scale

Carrots
1 lb. petite rainbow carrots, I get them at Trader Joe’s or HEB
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp grainy mustard
1 tsp dijon
salt to taste
Whipped Goat Cheese
5 oz goat cheese log, room temperature
3/4 cup plain Greek yogurt
Toppings
1 tsp maple syrup
1 tsp grainy mustard
2 tbsp chopped pecans


Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a small mixing bowl combine the olive oil, maple syrup, grainy mustard, dijon and salt for the carrots.
  3. Add the carrots to a baking sheet and brush on the maple mustard sauce, drizzling on any last bits.
  4. Bake for about 20-23 minutes or until the carrots are fork tender.
  5. Meanwhile, make the whipped goat cheese by combining all the ingredients in a medium mixing bowl. Using a hand mixer, mix until it’s smooth and creamy. You can also blend everything in a food processor.
  6. Add the whipped goat cheese to a serving dish. Top with the roasted carrots. Mix together the 1 tsp of maple syrup and 1 tsp of grainy mustard and drizzle on top. Top with chopped pecans and enjoy!

Notes

If you’re not a lover of Goat Cheese, it’s easily swappable in this recipe – you can sub it for ricotta, burrata or feta!

  • Prep Time: 10 mins
  • Cook Time: 20 – 25 mins
  • Category: Side Dish
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