Go Back

Roasted Carrots with Candied Pecans and Goat Cheese

Roasted carrots with candied pecans and goat cheese: caramelized edges, creamy crumbles, and glossy nuts finished with a honey drizzle. Oven-roasted carrots are tossed with oil and seasonings, then topped with quick skillet-candied pecans and fresh thyme.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the carrots
  1. Preheat the oven to 425F, then toss the carrots with olive oil, salt, and black pepper on a sheet pan.
  2. Roast the carrots for 25-30 minutes, tossing halfway, until tender and caramelized with browned edges.
Candied pecans
  1. Melt the butter and brown sugar in a skillet over medium heat, then add the pecans and cook for 3-4 minutes until glossy and toasted.
  2. Cool the pecans on parchment, then roughly chop them once they are set.
Assemble
  1. Drizzle the roasted carrots with honey, letting it seep into the caramelized spots.
  2. Top with goat cheese, candied pecans, and fresh thyme leaves as a final finishing layer.

Notes

For best caramelization, spread the carrots in a single layer on the sheet pan and avoid crowding so they roast instead of steam. Store leftovers covered in the refrigerator up to 3 days; reheat on a sheet pan at 425F until warmed through. Freezing is not recommended because the goat cheese texture may change. For a dairy-light option, swap goat cheese for a crumbled dairy-free soft cheese with a similar tang.