Recipe: Delicious Rainbow carrots with chicory and goats cheese - vegetarian

Rainbow carrots with chicory and goats cheese - vegetarian. Combine noodles, cabbage, carrots, chickpeas, cilantro, and mint in large bowl. Add chile sauce mixture, and toss to coat. Delicious maple glazed carrots topped with creamy goat cheese and crunchy pistachios.

Roasted rainbow carrots make a colorful and delicious addition to your table. How to make roasted rainbow carrots with maple-ginger sauce. This easy and delicious side dish recipe happens to be vegan, vegetarian, and gluten-free. You can cook Rainbow carrots with chicory and goats cheese - vegetarian using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Rainbow carrots with chicory and goats cheese - vegetarian

1. You need of For the carrots.
2. It's 200 g of rainbow carrots - cut the tops and tails off; if some are chunkier than others, cut then so they are all similar size but otherwise no need to chop.
3. It's 1 tbsp of olive oil.
4. It's of Couple of sprigs of fresh rosemary.
5. Prepare of Salt and pepper.
6. You need of For the chicory.
7. Prepare 1 of chicory head.
8. Prepare of some oil or butter or vegan butter.
9. You need of Some extras for topping.
10. You need of Dukkah.
11. It's of Hazlenuts - toasted.
12. It's of Goats cheese.

I'd prefer to make a vegetarian taco with beans rather than tofu. With both rainbow carrots and raisins, this simple dish is an easy way to highlight the colors and flavors of fall. *Substitute honey for agave to make this. These Roasted Carrots with Candied Pecan and Goat Cheese are a delicious and flavorful side dish for the fall and holiday season. Once the carrots were fork tender, they came out of the oven.

Rainbow carrots with chicory and goats cheese - vegetarian instructions

1. Preheat the oven to 200C..
2. Put the carrots in a bowl with the oil and the rosemary. Season and mix together. Put on a lined baking tray and roast for about 30 mins until the carrots are tender..
3. For the chicory - use a shallow pan with a lid. Cut the chicory head into quarters lengthways..
4. Heat some oil or butter in the pan and then add the chicory. For the first few minutes, turn the chicory so it’s coated in the oil or butter. Then put lid on and cook on a low heat for about 20 mins. The chicory will caramelise slightly. It’s ready when the root end is tender..
5. When everything’s ready, lay the chicory on the serving plate, put the carrots on top and then sprinkle the dukkah on top. Add the hazelnuts and goats cheese if you’re using. Enjoy 😋.

I plated them and sprinkled them with goat cheese crumbles and the candied pecans I had just made. Namely, a generous, extra helping (or four) of leafy greens. Add the chicory and remaining ingredients. To serve, place the jam in the centre of a serving plate. Top with the goats' cheese toast.

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