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!

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!

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

Other recipes you will love:

• Roasted Carrots with Whipped Goat Cheese
• Fall Bruschetta
• CrockPot™ Maple Bourbon Candied Sweet Potatoes
• Whipped Feta Dip

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