Description
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
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- Remove the candied pecans from the heat and stir in the flaked sea salt. Set aside.
- 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.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 434
- Sugar: 34
- Sodium: 700
- Fat: 28
- Saturated Fat: 11
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 6
- Protein: 7
- Cholesterol: 39