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Balsamic shallots & carrots with goat's cheese

Sweet shallots and tangy balsamic vinegar make a perfect pairing in this delectable side dish. Crumble over a handful of soft goat's cheese and parsley to serve

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 175
  • Carbohydrates 11
  • Saturated Fat 3
  • Sugar 10
  • Protein 4
  • Fat 12
  • Fibre 4
  • Salt 0.4

Nutrition per serving

  • Calories 175
  • Carbohydrates 11
  • Saturated Fat 3
  • Sugar 10
  • Protein 4
  • Fat 12
  • Fibre 4
  • Salt 0.4

Ingredients

  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 2 tsp clear honey
  • 4 thyme sprigs, leaves picked
  • 300g baby carrots, unpeeled and scrubbed
  • 300g banana shallots, halved lengthways, root left intact
  • 50g soft goat’s cheese
  • ½ small bunch parsley, roughly chopped

Method

  1. Heat oven to 180C/160C fan/gas 4. Mix together the balsamic, oil, honey, thyme and some seasoning. Toss the veg in the dressing and spread out on a large baking tray. Roast for 45 mins until tender and beginning to caramelise. Crumble over the goat’s cheese and parsley to serve.

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