Carrots are springtime staple to me. I’m a sucker for any seasonal spring dishes like carrot cake, fresh salads with peas, potato salad, pestos, or anything with fresh herbs!
This dish is the perfect appetizer or even meal that fits wonderfully on any spring-time table. But heck, I would eat this year-round!
I found the most beautiful tri-colored carrots that were freshly and locally grown. If you can’t find tri-colored carrots that’s totally fine! It’s just important to make sure your carrots aren’t all different sizes because it really makes a difference in cooking time. I sliced the carrots in half lengthways that were larger than the rest.
It’s also okay if some of the carrots are a little more overcooked than the others, it makes for some nice textures, you just want to avoid burning them or letting them get too soggy.
Both the chimichurri and the goat cheese are optional, but I really do recommend the chimichurri. It pairs so well with the sweet carrots and the goat cheese adds the perfect amount of creaminess and flavour.