A Party In my pantry

The combination of the sweetness of the roasted carrots with the savory goat cheese and salty pistachio make for a wonderfully flavorful side dish. Pair with simply grilled steak, chicken or pork tenderloin.

Ingredients

• 1 lb Carrots, peeled & cut
• 1/4 cup Goat Cheese, crumbled
• 2 tbsp Pistachios, chopped
• 2 tbsp Olive Oil
• 1 tbsp Honey
• 1 tbsp Balsamic Vinegar
• 1 tsp Salt & Pepper

Preheat the oven to 400 degrees. Peel and cut the carrots into one-inch long sticks. Toss the carrots with olive oil, salt, and pepper. Roast the carrots for 20 to 25 minutes, flipping halfway, until tender and caramelized. Before removing it from the heat, toss with the honey and roast for an additional two minutes. Remove from the oven and drizzle with balsamic vinegar once in the serving dish. Season lightly with salt & pepper, top with goat cheese and garnish with pistachios. Serve warm.