Hot Honey Roasted Carrots with Whipped Goat Cheese

SAG HARBOR HOT HONEY

A small-batch honey infused with Long Island organic habaneros, offering a sweet heat with some woody notes. 

MOLINO EXTRA-VIRGIN OLIVE OIL

Smooth, fruity, with delicate notes of almond and green apple. 

Excellent for salads, vegetables, grilled meats, and as a dip for bread. It can also be used in baking and desserts. 

Serves 4–6

Ingredients:

For the carrots:

• 2 pounds carrots, peeled and halved lengthwise (or left whole if thin)

• 2 tablespoons Extra-Virgin Olive Oil

• 2 teaspoons kosher salt

• Freshly ground black pepper

For the whipped goat cheese:

• 6 ounces goat cheese

• 3 tablespoons Greek yogurt

• 1 tablespoon Extra-Virgin Olive Oil

• Zest and juice of ½ lemon

• Optional: a squeeze of hot honey to tie it all together

To serve:

• Chopped pistachios or walnuts

• Fresh herbs like parsley or mint

• Extra drizzle of hot honey

Instructions:

1. Roast or Grill the carrots:
   Preheat oven to 425°F or a grill to medium high. Toss the carrots with olive oil, salt and pepper. Spread on a parchment-lined sheet pan and roast for 25–30 minutes, flipping halfway through, until golden and caramelized.

   If using the grill, place carrots across the grates and grill, turning occasionally, until charred on all sides, about 10-15 minutes.

2. Make the whipped goat cheese:
   In a food processor, blend the goat cheese, yogurt, olive oil, and lemon zest until smooth and creamy. Taste and adjust seasoning or add a touch of hot honey for sweetness and heat.

3. Serve:
   Spread the whipped goat cheese on a serving platter. Top with the roasted carrots. Garnish with chopped nuts, herbs, and a final drizzle of hot honey.