A colorful, cozy, and flavor-packed side dish for fall gatherings or your Thanksgiving table.
❤️ Why You’ll Love This Recipe
This roasted vegetable dish is the definition of elevated simplicity. Fresh carrots, beets, and brussels sprouts are roasted until golden and caramelized, then layered over a creamy whipped goat cheese base infused with Pompeian Olive Oil — cold-pressed, farmer-owned, and crafted for everyday cooking. The final touch? A vibrant roasted carrot-top and walnut pesto that’s both zero-waste and completely delicious.
It’s a dish that looks gourmet but is actually simple to make — the kind of recipe you’ll want to bring to every family dinner or festive gathering.
🕒 Recipe Overview
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 55 minutes
Ingredients
For the Roasted Vegetables
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1 bunch carrots (with tops!)
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3–4 small beets, peeled and quartered (you can also leave on the skin, just clean well)
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2 cups brussels sprouts, trimmed and halved
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3 tablespoons Pompeian Extra Virgin Olive Oil
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1 teaspoon sea salt
- 1 teaspoon garlic powder
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½ teaspoon cracked black pepper
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1 teaspoon fresh thyme leaves (optional)
For the Whipped Goat Cheese Base
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8 oz goat cheese, softened
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2 tablespoons Pompeian Extra Virgin Olive Oil
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Pinch of sea salt
For the Carrot-Top Pesto
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1 cup carrot greens (from the tops, washed and stems removed)
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½ cup toasted walnuts
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1 small clove garlic
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¼ cup grated Parmesan (optional for extra flavor)
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1 tablespoon lemon juice
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Salt and pepper, to taste
Instructions
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Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. -
Roast the Vegetables
Slice carrots in half lengthwise (save the tops for later), cut bottoms off brussle sprouts and cut into halves. Toss the carrots, beets, and brussels sprouts with Pompeian Olive Oil, salt, pepper, garlic, and thyme. Roast for 30–40 minutes, flipping halfway through (optional, add a bit of the pesto to roast for the last half, this adds more flavor), until golden and tender. -
Make the Whipped Goat Cheese
In a food processor or blender, combine goat cheese, olive oil, and a pinch of salt. Blend until light and fluffy. Spread onto a serving platter. -
Make the Carrot-Top Pesto
Add carrot greens, walnuts, garlic, Parmesan (if using), lemon juice, and olive oil to the food processor. Blend until smooth but slightly textured. Season with salt and pepper. -
Assemble the Dish
Spoon roasted veggies over the whipped goat cheese. Drizzle with carrot-top pesto, top with extra roasted walnuts, and finish with a final drizzle of Pompeian Olive Oil for that perfect golden gloss.
🌿 Pro Tips
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Use multicolored carrots for a beautiful presentation.
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You can prep the whipped goat cheese and pesto up to a day ahead — just bring them to room temp before serving.
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This dish pairs perfectly with roasted chicken, grilled salmon, or your Thanksgiving turkey.
💛 Why I Love Pompeian Olive Oil
Pompeian is farmer-owned and proud of it, which means every bottle connects you directly from grove to table. With over 100 years of expertise, they deliver premium quality at a down-to-earth price. It’s cold-pressed, smooth, and made for real life — whether you’re cooking weeknight dinners or creating holiday dishes to share with family.
🍽️ Serving Ideas
Serve this vibrant side dish on a large platter with a drizzle of olive oil and a sprinkle of flaky salt. It’s perfect for:
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Thanksgiving or holiday dinners
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Sunday family meals
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Healthy meal prep sides
