This easy room-temperature side dish amplifies any main course (we love serving these carrots with a rack of lamb). Or, it happily stands alone for a light lunch with crusty toasted bread. Every bite is packed with crunch from crisp-tender veggies, softened by the tangy, creamy mascarpone base. The bee pollen and pistachios are a wonderfully crunchy and bright addition, whether you use them both or stick with one.
- 1½ pounds carrots, tops left intact
- 4 shallots, quartered
- ⅓ cup olive oil, plus more for finishing
- 1½ teaspoons ground cardamom
- 1 teaspoon coconut sugar
- 1¼ teaspoons kosher salt, divided
- Freshly ground black pepper, to taste
- 8 ounces Vermont Creamery mascarpone cheese
- 8 ounces Bellwether Farms crème fraîche
- ½ bunch mint leaves
- 1 teaspoon flaky sea salt
- 1 teaspoon bee pollen and/or crushed pistachios
- Wildflower honey, for garnish
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the carrots, shallots, olive oil, cardamom, coconut sugar, 1 teaspoon kosher salt, and pepper; toss well and transfer to the prepared baking sheet. Roast for 15-25 minutes, or until fork-tender. Cool the roasted vegetables to room temperature.
- In a small bowl, combine the mascarpone, crème fraîche, and remaining ¼ teaspoon kosher until smooth.
- Using a rubber spatula, spread the cheese mixture in a thick layer in the center of a serving platter.
- Arrange the roasted carrots and shallots on top. Garnish with mint leaves, flaky salt, bee pollen and/or pistachios, and honey. Drizzle with olive oil just before serving. Enjoy!