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Roasted Carrots with Candied Pecans and Goat Cheese

Roasted Carrots with Candied Pecans and Goat Cheese: caramelized carrots from a hot oven, finished with creamy goat cheese and glossy candied pecans. A honey drizzle and fresh thyme add bright, savory-sweet flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Roast the carrots
  1. Preheat oven to 425F. Line a sheet pan for easy cleanup.
  2. Toss carrots with olive oil, salt, and black pepper on the sheet pan, coating the cut sides. Spread into a single layer so they roast and caramelize instead of steaming.
  3. Roast 25-30 minutes, tossing halfway, until tender and caramelized. Look for browned edges and a glossy, caramel color on the carrots.
Candied pecans
  1. Melt butter and brown sugar in a skillet over medium heat. Stir until it becomes smooth and bubbling.
  2. Add pecans and cook 3-4 minutes until glossy and toasted. Keep stirring so the coating clings evenly.
  3. Cool pecans on parchment, then roughly chop. Wait until the coating firms slightly so the pecans stay crisp.
Finish and serve
  1. Drizzle carrots with honey. Pour lightly for a glossy sheen over the hot surface.
  2. Top with goat cheese, candied pecans, and thyme leaves. Serve right away so the goat cheese softens and the pecans keep their crunch.

Notes

For extra caramelization, use a hot, preheated oven and avoid crowding the sheet pan. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm at 400F until hot, then add goat cheese and thyme fresh if desired. Freezing is not recommended because the goat cheese texture can change. To make it dairy-free, swap goat cheese for a plant-based crumbled alternative and finish with extra honey and thyme.