Balsamic shallots & carrots with goat’s cheese

Sweet shallots and tangy balsamic vinegar make a perfect pairing in this delectable side dish. Crumble over a handful of soft goat's cheese and parsley to serve

  • Prep:10 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 175
  • fat 12g
  • saturates 3g
  • carbs 11g
  • sugars 10g
  • fibre 4g
  • protein 4g
  • salt 0.4g


  • 2 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 2 tsp clear honey
  • 4 thyme sprigs, leaves picked
  • 300g baby carrots, unpeeled and scrubbed
  • 300g banana shallots, halved lengthways, root left intact
  • 50g soft goat’s cheese
  • ½ small bunch parsley, roughly chopped


  1. Heat oven to 180C/160C fan/gas 4. Mix together the balsamic, oil, honey, thyme and some seasoning. Toss the veg in the dressing and spread out on a large baking tray. Roast for 45 mins until tender and beginning to caramelise. Crumble over the goat’s cheese and parsley to serve.

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