Roasted Carrots with Candied Pecans and Goat Cheese
Looking for a delicious side dish? This roasted carrots with candied pecans and goat cheese recipe from our friend Teresa Haugen of A Taste of Class Kitchen is simple to make but looks and tastes like you put in way more effort than it takes. The brown sugar and butter caramelize beautifully in the oven, and the candied pecans and crumbled goat cheese on top are perfection.
Roasted Carrots with Candied Pecans and Goat Cheese
Rory
American
Side Dishes
Carrots are roasted with a delicious brown sugar and butter mixture until tender and caramelized, then topped with candied pecans and crumbled goat cheese for a side dish that's sweet, savory, and just a little fancy.
Ingredients
- 2 lbs. Carrots
- ⅓ C. Brown Sugar
- 4-5 Tbsp. Unsalted Butter, Sliced
- 1 tsp. Sea Salt, Fine
- ½ tsp. Black Pepper, Cracked
- ½ tsp. Saigon Cinnamon, Ground
- 4 oz. Crumbled Goat Cheese
- ¼ C. Candied Pecans
Directions
Preheat oven to 400°F.
Line a baking sheet with aluminum foil. Wash and peel carrots and place in a single layer on the lined baking sheet.
In a small bowl, mix brown sugar, sea salt, black pepper, and cinnamon. Sprinkle the mixture evenly over the carrots on the baking sheet. Evenly distribute slices of butter over the top of the carrots.
Bake for 30-40 minutes or until the carrots are easily pierced with a fork.
Move the carrots to a serving dish and top with the candied pecans and goat cheese.