Roasted & Chilled Baby Carrots Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it. Pat the baby carrots dry with a towel to remove excess moisture.

Toss carrots with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp freshly ground black pepper and the thyme leaves (if using) in a bowl until evenly coated. Spread carrots in a single layer on the prepared sheet, with space between pieces for even roasting.

Roast in the middle of the oven for 20–25 minutes, flipping once halfway through, until carrots are tender and have golden-brown edges. Remove from oven and let cool on the sheet for 10 minutes, then transfer to a tray and chill in the refrigerator until fully cold, about 45–60 minutes (or speed up in the freezer for 20 minutes).

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes. Transfer to a paper towel–lined plate to drain. When cool, chop bacon into small pieces and reserve 1 tsp of the bacon fat (optional) to add flavor to the cheese.

In a medium bowl or the bowl of a food processor, combine 6 oz goat cheese and 2 oz softened cream cheese. Add 1 tbs milk or cream, 1 tsp maple syrup, 0.5 tsp black pepper and the reserved 1 tsp bacon fat (if using). Process or whip with a hand mixer until smooth and airy, about 30–60 seconds. Fold in the chopped bacon, reserving a small pinch to sprinkle on top.

Taste and adjust seasoning. If the mixture is too thick, add up to 1 tbs more milk. Chill in the refrigerator until firm but spreadable, about 20–30 minutes. Keep chilled until ready to assemble.

In a small bowl or jar combine 3 tbs hot honey, 1 tbs sherry vinegar, 0.5 tsp Dijon mustard, 0.25 tsp salt and 0.25 tsp freshly ground black pepper. Whisk to combine.

Slowly whisk in 2 tbs extra virgin olive oil until the dressing is emulsified. Taste and adjust heat/sweetness by adding more hot honey or a squeeze of lemon if desired. Keep chilled until assembly (can be made up to 24 hours ahead).

Plate chilled roasted carrots on a serving platter. Dollop or pipe small mounds of the bacon-whipped goat cheese along the carrots (about 1–1.5 tbs cheese per cluster).

Drizzle the hot honey vinaigrette evenly over the carrots and cheese — about 1–2 tbs dressing for the whole platter, or to taste.

Sprinkle reserved chopped bacon, sliced chives, microgreens or parsley, and toasted pepitas/pistachios over the top for texture and color.

Serve chilled or at cool room temperature. Leftovers: cover and refrigerate up to 2 days; bring to a cool room temperature before serving again.