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–+ servings

Toaster Oven Maple Dijon Roasted Carrots with Whipped Goat Cheese and Toasted Walnuts

Tender roasted carrots glazed with maple syrup and Dijon mustard, served over creamy whipped goat cheese and topped with crunchy toasted walnuts and fresh herbs. A stunning yet simple dish that works beautifully in any toaster oven.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Roasted Carrots
  • 1.5 lbs rainbow or regular carrots peeled and halved lengthwise
  • 2 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 1.5 tbsp olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper freshly ground
  • 1 tsp fresh thyme leaves or 0.5 tsp dried thyme
Whipped Goat Cheese
  • 6 oz fresh goat cheese room temperature
  • 3 tbsp cream cheese room temperature
  • 2 tbsp olive oil plus more for drizzling
  • 1 tbsp lemon juice freshly squeezed
  • 0.25 tsp kosher salt
Toppings
  • 0.33 cup raw walnuts roughly chopped
  • 1 tbsp honey for drizzling
  • 2 tbsp fresh flat-leaf parsley roughly chopped
  • 1 tsp lemon zest

Method
 

Prep and Roast the Carrots
  1. Preheat your toaster oven to 400°F (200°C) on the bake or roast setting. Line the toaster oven baking pan with foil or parchment paper for easy cleanup.
  2. In a large bowl, whisk together the maple syrup, Dijon mustard, olive oil, garlic powder, smoked paprika, salt, pepper, and thyme until fully combined.
  3. Add the halved carrots to the bowl and toss well to coat every piece evenly in the glaze.
  4. Arrange the carrots in a single layer, cut-side down, on the prepared baking pan. Do not overcrowd — work in batches if needed.
  5. Roast for 20–25 minutes, flipping the carrots halfway through, until they are fork-tender with caramelized, slightly charred edges. Larger carrots may need a few extra minutes.
Toast the Walnuts
  1. While the carrots roast, spread the chopped walnuts in a small oven-safe dish or on a corner of the baking pan during the last 5 minutes of cooking. Watch carefully as they can burn quickly. Remove as soon as they smell fragrant and are lightly golden. Set aside.
Make the Whipped Goat Cheese
  1. Place the room-temperature goat cheese, cream cheese, olive oil, lemon juice, and salt in a food processor or blender. Process for 60–90 seconds, scraping down the sides as needed, until the mixture is completely smooth, fluffy, and creamy. Taste and adjust salt or lemon if desired.
  2. Alternatively, you can whip the mixture vigorously by hand using a fork in a bowl — it will be slightly less smooth but equally delicious.
Assemble and Serve
  1. Spread the whipped goat cheese generously across the base of a large serving platter or divide among individual plates.
  2. Arrange the warm roasted carrots on top of the goat cheese.
  3. Scatter the toasted walnuts over the carrots, then drizzle with honey and a little extra olive oil.
  4. Finish with fresh chopped parsley and lemon zest. Serve immediately while the carrots are warm.

Notes

**Carrot Size Matters:** Try to choose carrots of similar thickness so they roast evenly. If your carrots are very thick, cut them into quarters lengthwise instead of halves.
**Make It Vegan:** Swap the goat cheese and cream cheese for a high-quality vegan cream cheese, replace the honey drizzle with extra maple syrup, and the dish becomes fully plant-based.
**Storage:** Store leftover roasted carrots and whipped goat cheese separately in airtight containers in the refrigerator for up to 3 days. Reheat the carrots in the toaster oven at 375°F for 5–7 minutes to restore their edges.
**Serving Idea:** This dish works beautifully as a side alongside roasted chicken or lamb, or as a vegetarian main served with warm crusty bread or pita.
**Rainbow Carrots:** Using rainbow carrots makes this dish visually stunning for entertaining — the purple, yellow, and orange colors caramelize beautifully.

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