Roasted Carrots with Candied Pecans and Goat Cheese

Roasted Carrots with Candied Pecans and Goat Cheese

Roasted carrots with candied pecans and goat cheese—oven caramelization brings tender, browned edges while the pecans turn glossy and toasted. Finish with a honey drizzle and thyme for a sweet-savory side that looks like a platter presentation.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Carrots

2 lb carrots peeled and halved lengthwise

Seasoning

2 tbsp olive oil
0.5 tsp salt
0.25 tsp black pepper

Candied Pecans

0.5 cup pecans
2 tbsp brown sugar
1 tbsp butter

Finish

2 tbsp honey
3 oz goat cheese crumbled
1 tbsp fresh thyme leaves

Equipment

1 sheet pan
1 cast iron skillet

Method

Roast the carrots

Preheat oven to 425F. Toss the carrots with olive oil, salt, and black pepper on a sheet pan so every piece is coated and evenly spread.
Roast for 25-30 minutes, tossing halfway through, until tender and caramelized. Look for browned edges and a caramelized, glossy surface on the carrots.

Make the candied pecans

Melt butter and brown sugar in a skillet over medium heat. Add pecans and cook for 3-4 minutes until glossy and toasted.
Cool the pecans on parchment, then roughly chop. Spread them out so they set quickly and don’t clump.

Assemble and serve

Drizzle the roasted carrots with honey. Top with goat cheese, candied pecans, and thyme leaves so the cheese crumbles lightly on the warm carrots.

Notes

For the best caramelized edges, don’t overcrowd the sheet pan—use a single layer with space between carrots. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a 400F oven for 8-12 minutes and add thyme and pecans afterward for best texture. Freeze is not recommended because the goat cheese and pecans can lose texture. For a dairy-free swap, use a dairy-free goat-style crumble instead of goat cheese.