fermented honey, capriole goat cheese, salsa macha, candied walnut

Preheat the oven to 200°C (400°F). Wash and peel the carrots, then cut them into even-sized pieces, about 2 inches long.

Prepare the Carrots

In a large bowl, toss the carrots with olive oil, salt, pepper, and fresh thyme. Spread them out on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.

Season and Roast

In a small pan over medium heat, combine the walnuts and sugar. Stir constantly until the sugar has melted and coats the walnuts. Remove from heat and let cool on parchment paper.

Candy the Walnuts

Once the carrots are done roasting, remove them from the oven. Drizzle with fermented honey and mix gently. Serve on a platter, topped with crumbled Capriole goat cheese, a drizzle of salsa macha, and candied walnuts.

roasted carrots

Recipe information

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