Roasted Carrots with Whipped Goat Cheese and Pistachios

Sweet, caramelized roasted carrots meet bold, garlicky chimichurri in this colorful holiday side dish. Finished with creamy goat cheese, crunchy pistachios, and juicy pomegranate seeds, it's a beautiful combination of flavors and textures that will brighten any holiday table.

Ingredients

Instructions

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.

2. Prepare carrots. Leave smaller carrots whole and slice larger carrots lengthwise for even cooking.

3. Season and roast. Toss carrots with olive oil, salt, and pepper. Spread in a single layer and roast for 25–35 minutes, turning halfway through, until tender with caramelized edges.

4. Add the MOB! Transfer warm carrots to a serving platter and drizzle generously with MOB Chilean Chimichurri.

5. Make it festive. Dollop with goat cheese, pomegranate seeds, and toasted pistachios.

6. Serve warm with an extra drizzle of chimichurri just before serving.

Chef's Tips

  • Make ahead: Roast the carrots earlier in the day and reheat at 400°F for 8–10 minutes. Add the toppings just before serving.

  • Keep it vegan: Skip the goat cheese or substitute a plant-based feta.

  • Extra flavor: Add a little orange zest to complement the carrots and chimichurri.

MOB Sauce Holiday Tip: The secret is adding the chimichurri after roasting to preserve its fresh, bold garlic and herb flavors.