Print

Roasted Carrots with Candied Pecan and Goat Cheese

Print Recipe

These Roasted Carrots with Candied Pecan and Goat Cheese are a delicious and flavorful side dish for the fall and holiday season.

Ingredients

Scale
  • 2 pounds carrots (peeled)
  • 1/2 cup brown sugar
  • 4 tablespoons unsalted butter (cut into pats)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 4 ounces goat cheese (crumbled)
  • 1 tablespoon fresh thyme leaves to garnish
  • 2 tablespoons butter
  • 3 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1 cup roughly chopped pecan halves
  • 1/4 teaspoon flaked sea salt

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Then line a baking sheet with foil. Place the carrots in a single layer on the baking sheet. Sprinkle with the brown sugar and evenly distribute the pats of butter. Also, sprinkle with salt, pepper, and cinnamon.
  3. Place in the oven and bake for 50-60 minutes or until the carrots are just fork tender. During baking, turn the carrots 3 or 4 times.
  4. While the carrots are roasting, prepare the candied pecans by melting the butter in a small pan on low heat. Once the butter is melted, add the maple syrup, brown sugar, and pecans. Stir about 2 minutes until the mixture thickens.
  5. Remove the candied pecans from the heat and stir in the flaked sea salt. Set aside.
  6. Once the carrots are cooked, put them in a serving dish. Sprinkle them evenly with the candied pecans and goat cheese. Finish the dish with a sprinkle of fresh thyme leaves.

Notes

For best results, turn carrots 3-4 times during roasting for even cooking. Candied pecans can be made ahead and stored in an airtight container. Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

Find it online: https://www.rapidrecipes.blog/carrots/