Description
These Roasted Carrots with Candied Pecans and Goat Cheese are a perfect side dish for any occasion. The sweet and savory flavors combined with the creamy goat cheese create a delicious dish that will impress your guests.
Ingredients
Scale
Carrots:
- 2 lbs carrots, peeled and cut into sticks or thick diagonals
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Toppings:
- 1 tablespoon honey or maple syrup
- ½ cup candied pecans, roughly chopped
- â…“ cup crumbled goat cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toss carrots: In a large bowl, toss the carrots with olive oil, salt, pepper, and honey or maple syrup until evenly coated.
- Roast carrots: Spread the carrots in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping once halfway through, until the carrots are tender and slightly caramelized.
- Finish and serve: Remove from the oven and transfer to a serving dish. Top with chopped candied pecans, crumbled goat cheese, and parsley if using. Serve warm or at room temperature.
Notes
- For a savory variation, skip the honey and toss the carrots with thyme or rosemary before roasting.
- Store leftovers in the fridge for up to 3 days and reheat in the oven to maintain texture.
Nutrition
- Serving Size: ¾ cup
- Calories: 180
- Sugar: 9g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
