Roasted Rainbow Carrots and Whipped Goat Cheese with Pistachios

Ingredients

• 1 lb rainbow carrots, peeled and halved
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 oz goat cheese, softened
• 2 tbsp heavy cream
• 1 tbsp lemon juice
• 1/4 cup shelled pistachios, toasted
• 2 tbsp pomegranate seeds

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss carrots with olive oil, salt, and pepper on a baking sheet.
3. Roast for 25 minutes until tender and caramelized.
4. In a bowl, whip goat cheese with heavy cream and lemon juice until smooth.
5. Arrange roasted carrots on a serving platter and dollop with whipped goat cheese.
6. Sprinkle with toasted pistachios and pomegranate seeds.
7. Serve immediately.