Ingredients
Scale
- 2 pounds carrots (peeled)
- 1/2 cup brown sugar
- 4 tablespoons unsalted butter (cut into pats)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 4 ounces goat cheese (crumbled)
- 1 tablespoon fresh thyme leaves to garnish
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1 cup roughly chopped pecan halves
- 1/4 teaspoon flaked sea salt
Instructions
- Preheat the oven to 350 degrees F.
- Then line a baking sheet with foil. Place the carrots in a single layer on the baking sheet. Sprinkle with the brown sugar and evenly distribute the pats of butter. Also, sprinkle with salt, pepper, and cinnamon.
- Place in the oven and bake for 50-60 minutes or until the carrots are just fork tender. During baking, turn the carrots 3 or 4 times.
- While the carrots are roasting, prepare the candied pecans by melting the butter in a small pan on low heat. Once the butter is melted, add the maple syrup, brown sugar, and pecans. Stir about 2 minutes until the mixture thickens.
- Remove the candied pecans from the heat and stir in the flaked sea salt. Set aside.
- Once the carrots are cooked, put them in a serving dish. Sprinkle them evenly with the candied pecans and goat cheese. Finish the dish with a sprinkle of fresh thyme leaves.
Notes
For best results, roast carrots until just fork tender but still slightly firm. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute walnuts for pecans if desired.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 434
- Sugar: 34
- Sodium: 700
- Fat: 28
- Saturated Fat: 11
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 6
- Protein: 7
- Cholesterol: 39