Roasted Carrots with Candied Pecan and Goat Cheese

Roasted Carrots with Candied Pecan and Goat Cheese

from inspiredbycharm.com
Side Dish
75 min
434 kcal / serving

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

Ingredients

  • 2 poundscarrots (peeled)
  • ½ cupbrown sugar
  • 4 tablespoonsunsalted butter (cut into pats)
  • 1 teaspoonsalt
  • ½ teaspoonpepper
  • ½ teaspooncinnamon
  • 4 ouncesgoat cheese (crumbled)
  • 1 tablespoonfresh thyme leaves to garnish
  • 2 tablespoonsbutter
  • 3 tablespoonsmaple syrup
  • 1 tablespoonbrown sugar
  • 1 cuproughly chopped pecan halves
  • ¼ teaspoonflaked sea salt

Directions

  1. 1

    Preheat the oven to 350 degrees F.

  2. 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. 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. 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. 5

    Remove the candied pecans from the heat and stir in the flaked sea salt. Set aside.

  6. 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.