If you’re searching for a dish that truly dazzles both your eyes and palate, this Roasted Carrots with Candied Pecans and Goat Cheese Recipe is an absolute treasure. The natural sweetness of perfectly roasted carrots marries beautifully with the crunchy, buttery candied pecans, while the tangy goat cheese adds a luxurious creaminess that brings everything together. Each bite offers a delightful balance of textures and flavors that feels both comforting and elegant. Whether you’re serving it as a show-stopping side or a light vegetarian main, this recipe is sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
This Roasted Carrots with Candied Pecans and Goat Cheese Recipe keeps things wonderfully simple but purposeful. Every ingredient plays a starring role, contributing unique textures, flavors, and colors that transform humble carrots into something spectacular.
- 1 lb carrots, peeled and cut into 1-inch pieces: The heart of the dish, roasting caramelizes their natural sugars for deep flavor.
- 1 tablespoon olive oil: Helps crisp up the carrots while adding rich, fruity notes.
- Salt and pepper to taste: Simple seasonings that enhance all the ingredients’ natural qualities.
- 1/2 cup candied pecans (store-bought or homemade): Offers sweet crunch layered with warm spice, ideal for contrast.
- 1/4 cup crumbled goat cheese: Provides creamy, tangy richness that cuts through the sweetness wonderfully.
- 1 tablespoon honey (optional): A drizzle adds an extra touch of luscious sweetness if desired.
- 1 tablespoon fresh parsley, chopped (optional): Adds a fresh, bright herbal note and a vibrant pop of green color.
- 1/2 cup pecan halves: Used if making homemade candied pecans for that perfect coating and texture.
- 1 tablespoon brown sugar: Sweetens and caramelizes the pecans for irresistible candied bites.
- 1 teaspoon cinnamon: Warms the pecans with subtle spice that pairs beautifully with the carrots.
- 1 tablespoon maple syrup: Adds a deep, woodsy sweetness to the pecans, enhancing their flavor complexity.
- 1/4 teaspoon salt: Balances the sweetness and highlights the pecan’s nuttiness in the candying process.
How to Make Roasted Carrots with Candied Pecans and Goat Cheese Recipe
Step 1: Preheat the Oven
Start by setting your oven to 400°F (200°C). Preparing your baking sheet with parchment paper or a light grease will ensure the carrots roast evenly and don’t stick—simple prep that makes a big difference.
Step 2: Prepare the Carrots
Whether you’re starting with whole carrots or convenient baby carrots, get them ready by peeling and chopping into 1-inch pieces, or simply washing and trimming. Uniformity here is key so they roast consistently and caramelize beautifully.
Step 3: Season the Carrots
Lay your carrots out on the baking sheet, drizzle with olive oil, and toss them gently to coat each piece. Season with salt and freshly ground pepper to bring out their natural sweetness and depth.
Step 4: Roast to Perfection
Pop the carrots into your hot oven for 25 to 30 minutes. Halfway through, give them a gentle stir to ensure they roast evenly and develop a gorgeous caramelized exterior. You want tender, slightly browned carrots with lots of flavor.
Step 5: Candy the Pecans (If Making Homemade)
While the carrots roast, combine pecan halves, brown sugar, cinnamon, maple syrup, and salt in a small pan over medium heat. Stir constantly until the sugar melts and coats the pecans with a glossy, sweet layer—about 5 minutes. Allow them to cool and set aside.
Step 6: Assemble the Dish
Transfer your tender roasted carrots onto a serving plate. Generously sprinkle your candied pecans over the top, letting their crunch contrast the soft carrots. Then crumble the goat cheese across the dish, adding that luxurious creaminess that pulls it all together.
Step 7: Add Finishing Touches
If you like a bit more sweetness, drizzle honey over the entire plate, and sprinkle with freshly chopped parsley for a fresh, vibrant finish. This final step makes your Roasted Carrots with Candied Pecans and Goat Cheese Recipe look as gorgeous as it tastes.
How to Serve Roasted Carrots with Candied Pecans and Goat Cheese Recipe
Garnishes
Fresh herbs like parsley or thyme add a bright, fresh contrast to the sweet and creamy elements. A light drizzle of honey or extra goat cheese crumbles right before serving can elevate the presentation and flavor nuance.
Side Dishes
This dish pairs wonderfully with roasted chicken or pork and complements hearty grain bowls or leafy green salads beautifully. The sweet and savory profile adds welcome complexity to a simple meat-and-veg dinner plate.
Creative Ways to Present
For a crowd-pleasing twist, serve these roasted carrots on a rustic wooden board topped with candied pecans and dollops of goat cheese. Alternatively, layer them atop mixed greens or quinoa for an elegant salad entrée that highlights all their textural delights.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making it a perfect make-ahead side dish.
Freezing
Because goat cheese and candied pecans can lose texture when frozen, it’s best to freeze just the roasted carrots separately. Store them in a freezer-safe container for up to 2 months, then add fresh goat cheese and pecans after reheating.
Reheating
Warm your roasted carrots gently in a preheated oven at 350°F (175°C) until heated through to preserve their caramelized texture. Add the goat cheese and candied pecans fresh after reheating to maintain their distinctive textures.
FAQs
Can I use baby carrots instead of regular carrots for this Roasted Carrots with Candied Pecans and Goat Cheese Recipe?
Absolutely! Baby carrots are a convenient option and roast up nicely without the need for peeling or chopping. Just be sure to trim the ends for the best texture and appearance.
Is it possible to make candied pecans without maple syrup?
Yes, you can substitute maple syrup with honey or even a simple sugar-water glaze. Each option will slightly change the flavor but maintain the sweet, crunchy texture needed for this dish.
Can I prepare this dish vegan?
Definitely! Swap out the goat cheese for a plant-based cheese alternative or simply omit it. For the honey drizzle, use maple syrup or agave nectar to keep the dish fully vegan.
How long will leftover roasted carrots keep in the fridge?
Stored properly in an airtight container, leftover roasted carrots will stay fresh and flavorful for up to 3 days, making them great for meal prepping.
What’s the best way to prevent the carrots from becoming soggy during roasting?
Make sure the carrots are evenly coated with olive oil and spaced out on the baking sheet to allow air circulation. Stirring them halfway through roasting also helps achieve that coveted caramelized crust.
Final Thoughts
This Roasted Carrots with Candied Pecans and Goat Cheese Recipe is a true celebration of humble ingredients transformed into something extraordinary. Its harmonious blend of sweet, tangy, crunchy, and creamy makes it a dish that’s both comforting and sophisticated. I can’t wait for you to try it and watch it become a star at your table, whether for a cozy weeknight or a festive gathering.
Print
Roasted Carrots with Candied Pecans and Goat Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Carrots with Candied Pecans and Goat Cheese recipe offers a delightful combination of tender, caramelized carrots paired with sweet, crunchy pecans and creamy goat cheese. Perfect as a side dish, it balances savory and sweet flavors with a touch of freshness from parsley and optional honey drizzle.
Ingredients
Carrots
- 1 lb carrots, peeled and cut into 1-inch pieces (or baby carrots)
- 1 tablespoon olive oil
- Salt and pepper to taste
Candied Pecans
- 1/2 cup pecan halves
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon maple syrup
- 1/4 teaspoon salt
Finishing Touches
- 1/2 cup candied pecans (store-bought or homemade)
- 1/4 cup crumbled goat cheese
- 1 tablespoon honey (optional, for drizzling)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare the carrots: If using whole carrots, peel them and cut into 1-inch pieces. If using baby carrots, simply wash and trim the ends to ensure they are clean and ready to roast.
- Season the carrots: Place the prepared carrots on the baking sheet. Drizzle evenly with olive oil and toss to coat all pieces. Season with salt and pepper according to your taste.
- Roast the carrots: Roast in the preheated oven for 25-30 minutes. Stir halfway through cooking to ensure even caramelization and tenderness.
- Make the candied pecans: In a small pan over medium heat, combine pecan halves, brown sugar, cinnamon, maple syrup, and salt. Stir occasionally until the sugar dissolves and the pecans become shiny and coated, about 5 minutes. Remove from heat and let cool.
- Assemble the dish: Once carrots are roasted, transfer them to a serving platter. Sprinkle the candied pecans over the top, then crumble goat cheese evenly over the carrots.
- Add finishing touches: If desired, drizzle honey over the assembled carrots for extra sweetness. Garnish with freshly chopped parsley for a burst of color and freshness.
- Serve: Serve immediately to enjoy the blend of sweet, savory, creamy, and crunchy textures and flavors.
Notes
- If using store-bought candied pecans, skip the cooking step for candied pecans and use them directly as a topping.
- To make the dish vegan, omit the goat cheese or substitute with a plant-based cheese alternative.
- Adjust seasoning by adding more or less salt and pepper based on preference.
- For extra flavor, sprinkle a little fresh thyme or rosemary on the carrots before roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
