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Roasted Carrots with Candied Pecan and Goat Cheese

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

Ingredients

Scale

For the Crust:

  • 2 pounds carrots, peeled
  • 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
  • Fresh parsley, chopped for garnish

Instructions

1. Prepare the Crust:

  1. Preheat oven to 400°F.
  2. Place the peeled carrots on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.
  3. Roast for 20-25 minutes or until carrots are tender and slightly caramelized.
  4. While the carrots are roasting, prepare the candied pecans. In a small skillet over medium heat, combine the pecans, brown sugar, butter, cinnamon, and cayenne pepper. Cook, stirring constantly, until the sugar has melted and coated the pecans; about 3-5 minutes. Spread the pecans on a piece of parchment paper to cool.
  5. To serve, arrange the roasted carrots on a platter. Top with the candied pecans, crumbled goat cheese, and fresh parsley.

Notes

For a sweeter version, you can use honey roasted carrots. Simply drizzle the carrots with 1-2 tablespoons of honey before roasting.

  • Author: Michael Wurm Jr