Roasted Carrots with Candied Pecans and Goat Cheese
This delectable recipe for roasted carrots with candied pecans and goat cheese elevates a simple side dish into a celebration of flavors and textures. Tender, caramelized carrots are paired with crunchy, sweet candied pecans and topped with creamy goat cheese, creating a delightful contrast. Fresh thyme adds an aromatic touch to this colorful and nutritious dish, making it a perfect addition to any meal, from casual dinners to festive gatherings.
Ingredients
For the Roasted Carrots
- 2 pounds of 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
For the Candied Pecans:
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1 cup pecan halves roughly chopped
- 1/4 teaspoon flaked sea salt
Instructions
- Prepare the Oven and Carrots: Preheat your oven to 350 degrees F. Arrange the carrots on a foil-lined baking sheet. Combine the brown sugar, butter pats, salt, pepper, and cinnamon, and sprinkle evenly over the carrots.
- Roast the Carrots: Place the carrots in the oven and roast for about 50-60 minutes, turning occasionally, until they are tender and caramelized.
- Make the Candied Pecans: While the carrots roast, melt the butter in a small pan over low heat. Add the maple syrup, brown sugar, and pecans. Stir for about 2 minutes until the mixture thickens, then sprinkle with sea salt.
- Assemble the Dish: Once the carrots are done, arrange them on a serving platter. Sprinkle evenly with the candied pecans and crumbled goat cheese. Garnish with fresh thyme leaves before serving.
Nutrition
Calories: 434kcalCarbohydrates: 44gProtein: 7gFat: 28gSaturated Fat: 11gCholesterol: 39mgSodium: 700mgPotassium: 613mgFiber: 6gSugar: 34gVitamin C: 13mgCalcium: 126mgIron: 2mg
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