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Roasted Carrots with Candied Pecans and Goat Cheese

Roasted carrots with candied pecans and goat cheese are finished with a honey drizzle for a caramelized, savory-sweet side. The oven-roasting caramelizes the carrots while the pecans get glossy, toasted crunch in a quick skillet candy.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb carrots peeled and halved lengthwise
Seasoning and roasting
  • 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
  • 3 oz goat cheese crumbled
  • 1 tbsp fresh thyme leaves

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Roast the carrots
  1. Preheat oven to 425F, then line a sheet pan and toss carrots with olive oil, salt, and black pepper until evenly coated (visual cue: carrots look glossy and seasoned).
  2. Roast at 425F for 25-30 minutes, tossing halfway, until tender and caramelized (visual cue: browned edges and deeper orange color).
Candy the pecans
  1. Melt butter and brown sugar in a skillet over medium heat, then add pecans and cook 3-4 minutes until glossy and toasted (visual cue: sugar coats the pecans and looks shiny).
  2. Cool the pecans on parchment, then roughly chop (visual cue: pieces hold together and dry slightly).
Finish and serve
  1. Drizzle carrots with honey, then top with goat cheese, candied pecans, and fresh thyme leaves (visual cue: goat cheese crumbles and pecans sit on top with a glossy sheen).

Notes

For the best caramelized edges, spread carrots in a single layer with space on the sheet pan and avoid overcrowding. Store leftovers in the refrigerator up to 3 days; rewarm in a 400F oven until just hot. Freezing is not recommended for the pecans and goat cheese texture. For a dairy-free option, swap goat cheese for a vegan feta-style crumble.