Sweet, savory, and irresistibly delicious, these Brown Sugar Roasted Carrots with Candied Pecans & Goat Cheese are the perfect addition to any meal. The natural sweetness of the roasted carrots is enhanced by caramelized brown sugar and warm cinnamon, while crunchy candied pecans add a satisfying contrast. Creamy goat cheese brings a tangy richness, and a sprinkle of fresh thyme ties everything together with a touch of earthiness. Whether you’re serving this dish for a holiday gathering or a weeknight dinner, it’s guaranteed to impress with its depth of flavor and beautiful presentation!
Ingredients
Roasted Carrots
- 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
Candied Pecans
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1 cup roughly chopped pecan halves
- 1/4 teaspoon flaked sea salt
Toppings
- 4 ounces goat cheese, crumbled
- 1 tablespoon fresh thyme leaves (for garnish)
Instructions
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Preheat the oven to 350°F. Line a baking sheet with foil.
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Prepare the carrots: Arrange the peeled carrots in a single layer on the baking sheet. Sprinkle with brown sugar, then evenly distribute the pats of butter. Season with salt, pepper, and cinnamon.
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Roast the carrots: Bake for 50-60 minutes, turning them 3 to 4 times throughout, until they are fork-tender and caramelized.
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Make the candied pecans: While the carrots are roasting, melt the butter in a small pan over low heat. Add the maple syrup, brown sugar, and pecans, stirring continuously for about 2 minutes until the mixture thickens.
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Finish the pecans: Remove from heat and stir in the flaked sea salt. Set aside to cool.
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Assemble the dish: Once the carrots are fully roasted, transfer them to a serving dish. Sprinkle with the candied pecans and crumbled goat cheese.
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Garnish & serve: Top with fresh thyme leaves and serve immediately.
Enjoy this flavorful side dish with your favorite main course! 🍽️