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Savory Roasted Carrots with Candied Pecans and Goat Cheese

Roasted Carrots with Candied Pecans and Goat Cheese made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 2 lbs carrots peeled and cut into uniform pieces
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup pecans chopped
  • 1/4 cup brown sugar
  • 4 ounces goat cheese crumbled
  • 2 tablespoons fresh parsley chopped (optional)

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, toss the carrots with olive oil, salt, and black pepper until well coated.
  • Spread the carrots out in a single layer on a baking sheet.
  • Roast the carrots in the preheated oven for 25-30 minutes, or until tender and golden brown.
  • Meanwhile, prepare the candied pecans by combining chopped pecans and brown sugar in a skillet over medium heat.
  • Cook the pecans for 5-7 minutes, or until the sugar has melted and coated the nuts, then set aside to cool.
  • Once the carrots are done roasting, remove them from the oven and let them cool slightly.
  • To serve, arrange the roasted carrots on a platter, sprinkle the candied pecans on top, and crumble goat cheese over everything. Garnish with parsley if desired.