A Great Meat-Free Recipe for National Vegetarian Month

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Trying out the meat-free life or just looking for new ways to eat veggies? This one's for you! In honor of #NationalVegetarianMonth, we're sharing our delicious Glazed Carrots with Whipped Goat Cheese recipe.


Try it out and don't forget to tag @BrigadeKitchen when you share it on social media!


Total Time: 20 Minutes 


  • 1 Lb. Heirloom Carrots 
  • 2 Oz. Goat cheese
  • 2 Tablespoons honey
  • 3 Tablespoons butter
  • 2 Tablespoons red wine vinegar
  • 3 Tablespoons water
  • 3 Tablespoons whole milk
  • Salt & pepper to taste


  • Using a Brigade Kitchen Santoku cut your carrots on the diagonal, making sure each piece is about 1 - 2 inches long.
  • Place Brigade Kitchen Skillet over medium heat and add the butter.
  • Once the butter is melted, add your carrots, and toss, so all are coated.
  • Cover for about 3 - 4 minutes, shaking the skillet occasionally.
  • Add the water to the pan and cover, allowing the carrots to steam until just fork tender, about 4 minutes.
  • Add red wine vinegar, cover & shake, allowing the vinegar to cook down. Another 3 - 4 minutes. 
  • Add honey and coat your carrots thoroughly, cover and allow to caramelize slightly, about 2 - 3 minutes.
  •   Remove from heat and toss once more, coating the carrots. 
  • In a medium mixing bowl add goat cheese, milk, salt & pepper. 
  • Using a mixer, combine thoroughly until goat cheese is whipped and has a light, spreadable texture. 
  • Cover platter with an even layer of whipped goat cheese. Place the glazed carrots on the cheese, making sure to drizzle what is left in the pan on top. 


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