Roasted Carrot with Gorgonzola Cheese
Need an extra veggie for the table? This is a simple and delicious side that does not give off last minute vibes, but can be thrown together in a tick.
We love using rainbow carrots and we’re dressing them up for the holiday! Tossed in our Champagne Vinaigrette for the perfect amount of glamor and finished with pepitas and a rich, rustic gorgonzola crumble.
Don’t skip on the peptias. They’ve got a delightful nuttiness to them that adds so much to the whole roasted vibe.
5 large carrots, cut lengthwise, then quartered lengthwise
4 oz gorgonzola, lightly crumbled
1 tsp cumin
1/3 cup pepitas, lightly toasted
2 Tbs. Champagne Vinaigrette
Preheat your oven to 400.
On a large rimmed baking sheet, arrange the carrots in a single layer. Toss with 2 Tbs. Champagne Vinaigrette, the cumin and a good pinch of salt. Roast for 30 to 40 minutes, until the carrots are shriveled and deliciously tender.
Arrange on a small platter and top with the crumbled gorgonzola and toasted pepitas!
Serve and enjoy!