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Roasted Carrots with Candied Pecans and Goat Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 287 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Roast the carrots: Roast in the preheated oven for 25-30 minutes. Stir halfway through cooking to ensure even caramelization and tenderness.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/roasted-carrots-with-candied-pecans-and-goat-cheese-recipe/