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Maple Dijon Carrots with Garlic & Chive Boursin

40 minutes
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Elegant side dish of roasted carrots over herbed Boursin

Ingredients 

For the roasted carrots:

  • 2 lb carrots washed, scrubbed, and sliced on a bias (peel if you like)
  • 4 cloves garlic sliced
  • 1 large or 2 small shallots thinly sliced
  • 5 –6 sprigs fresh thyme
  • 2 tbsp avocado or olive oil
  • Salt and pepper to taste
  • For the Maple Dijon Glaze:
  • 3 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • 1 tbsp white wine vinegar

For the Garlic & Chive Boursin and garnish:

  • 1 pack 5.2 oz / 150g Garlic & Chive Boursin
  • Fresh thyme leaves for garnish

Directions 

  • Preheat oven to 400°F (200°C).
  • On a sheet pan, toss carrots, garlic, shallots, and thyme with oil, salt, and pepper. Spread in a single layer.
  • Roast 25–30 minutes, stirring halfway, until tender and caramelized. Reduce heat to 375°F if garlic browns too quickly.
  • While carrots roast, whisk Dijon, maple syrup, and white wine vinegar in a small bowl. Taste and adjust sweetness.
  • Let roasted carrots cool 5–10 minutes, then toss with glaze directly on the pan.
  • Microwave Boursin for 30 seconds until softened. Spread on serving plate.
  • Arrange glazed carrots over cheese. Drizzle any remaining glaze on top and sprinkle with fresh thyme. Serve immediately.
To make ahead, roast carrots and reheat at 350°F for 5–10 minutes before glazing and plating with warmed Boursin.