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Roasted Carrots with Candied Pecan and Goat Cheese

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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 and cut into 3-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pecans
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1/4 teaspoon cinnamon
  • Pinch of cayenne pepper
  • 2 ounces goat cheese, crumbled
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F.
  2. Toss carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
  3. While carrots roast, make candied pecans. In a small skillet over medium heat, combine pecans, brown sugar, butter, cinnamon, and cayenne. Cook, stirring constantly, until sugar has melted and coated pecans, about 3-5 minutes. Transfer to parchment paper to cool.
  4. Arrange roasted carrots on a serving platter. Top with candied pecans, crumbled goat cheese, and fresh parsley. Serve warm.

Notes

For best results, use fresh carrots rather than baby carrots. The candied pecans can be made ahead and stored in an airtight container. Leftovers can be refrigerated for up to 3 days, though the pecans may lose some crunch.

Nutrition

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