Carrots and Blue Cheese

By lorrainemarie • March 3, 2011 • 2 Comments

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Author Notes: I had some leftover carrots and some blue cheese. I love them both, so I put them together and it was incredibly delicious! - lorrainemarie

Serves 2

6 Carrots
4 dashes Thyme
4 dashes Rosemary
1 pinch Salt
1 dash Ground Black Pepper
2 tablespoons Olive Oil
1/4 cup Chicken Stock
1/4 cup Crumbled Blue Cheese

Preheat oven to 425 degrees.
Chop Carrots and place in a bowl.
Mix carrots with thyme, rosemary, salt, and coat with olive oil.
Place carrots on a baking sheet and roast until tender, about 35 min.
Blend carrots, chicken stock, and blue cheese to your desired consistency. More stock might need to be added.
Enjoy with your salads, as a side dish, a dip, or on its own!