Roasted Carrot, Chevre And Corn "On The Cob" With Lemon Butter

More from this source
Washington Post


Add a comment


4 carrots, about 1 inch thick, peeled and tops trimmed

1 tablespoon extra-virgin olive oil

8 ounces goat cheese, preferably Montrachet

1 tablespoon finely chopped oregano

1 tablespoon finely chopped thyme leaves

1 whole scallion, finely chopped


(from about 5 large cobs) Freshly ground black pepper

5 cups fresh corn kernels

small bunch watercress, for garnish (optional)

2 tablespoons watercress, chopped flat-leaf parsley, or chives, for garnish (optional)

4 tablespoons unsalted butter

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

You might also like

Balsamic Roasted Roots + Spinach Sauce
Sprouted Kitchen
Vanilla Cumin Roasted Carrots
One Hungry Mama
Roasted Carrot And Parsnip Soup
Real Simple
Maple Pan-Roasted Baby Carrots
Fine Cooking
Roasted Baby Root Vegetables
Sunday Suppers
Blood Orange Roasted Carrots
Nourished Kitchen
Roasted Fall Vegetables With Lentils
Whole Living
Aromatic Roasted Root Vegetables
Spoon Fork Bacon
Perfect Prime Rib Roast With Red Wine Jus Recipe
Steamy Kitchen
Roasted Carrots With Avocados
Lulu Powers