Ingredients
- —800 g carrots
- —2 tbsp olive oil
- —2 cloves garlic
- —3 sprigs thyme
- —1 orange
- —100 g fresh goat cheese
- —2 tbsp pomegranate seeds
- —pepper
- —salt
Instructions
Preheat the oven to 180 °C (356 °F).
Place the unpeeled carrots in a baking dish.
Drizzle with olive oil and season with pepper and salt.
Crush the garlic and add it to the carrots along with the thyme sprigs.
Squeeze the juice of half an orange over the carrots.
Cut the other half of the orange into wedges and distribute them in the dish.
Roast the carrots for 45 minutes until they are tender and lightly caramelized.
Remove the garlic and thyme.
Finish with pieces of goat cheese and pomegranate seeds.
Serve warm or lukewarm.
Serving Tip
This winter salad shows how warm and layered a salad can be. Roasted carrots gain depth from orange and thyme, with fresh goat cheese providing a soft counterbalance. Serve this salad lukewarm so the goat cheese just begins to melt and all the flavors come together beautifully.
Storage Tip
The roasted carrots can be stored in the fridge for up to two days; add the goat cheese just before serving.