Go Back

Roasted Carrots with Candied Pecans and Goat Cheese

Roasted carrots with candied pecans and goat cheese are oven-roasted until caramelized, then finished with a honey drizzle and creamy crumbles. The pecans are glazed in butter and brown sugar for a glossy, toasted crunch over tender carrots with fresh thyme.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Carrots and seasonings
  • 2 lb carrots peeled and halved lengthwise
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Candied pecans
  • 2 tbsp honey
  • 0.5 cup pecans
  • 2 tbsp brown sugar
  • 1 tbsp butter
Finishing toppings
  • 3 oz goat cheese crumbled
  • 1 tbsp fresh thyme leaves

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the carrots
  1. Preheat the oven to 425F, then toss the carrots with olive oil, salt, and black pepper on a sheet pan for even coating.
  2. Roast the carrots for 25-30 minutes, tossing halfway, until tender and caramelized with browned edges.
Make the candied pecans
  1. Melt the butter and brown sugar in a cast iron skillet, then add the pecans and cook for 3-4 minutes until glossy and toasted.
  2. Cool the candied pecans on parchment, then roughly chop them.
Assemble and serve
  1. Drizzle the roasted carrots with honey, then top with goat cheese, candied pecans, and fresh thyme leaves.

Notes

For the most caramelization, spread carrots in a single layer and avoid crowding on the sheet pan. Store leftovers in the refrigerator for up to 3 days; rewarm in a 375F oven for 8-10 minutes. Freezing is not recommended because goat cheese can change texture when thawed. If you want a dairy-free swap, use a plant-based chèvre-style cheese for a similar crumble.