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Roasted Carrots with Candied Pecans and Goat Cheese

Roasted carrots with candied pecans and goat cheese: caramelized, tender carrots finished with honey and thyme. Oven-roasted at 425°F and topped with glossy, toasted pecans and creamy goat cheese crumbles.
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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: 498
Ingredients Equipment Method Notes

Ingredients
  

Carrots and seasoning
  • 2 lb carrots Peeled and halved lengthwise.
  • 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
Finish and garnish
  • 3 oz goat cheese Crumbled.
  • 1 tbsp fresh thyme leaves

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Roast the carrots
  1. Preheat the oven to 425°F. Toss the carrots with olive oil, salt, and black pepper on a sheet pan, spreading them into an even layer for caramelized edges.
  2. Roast for 25-30 minutes, tossing halfway through, until the carrots are tender and caramelized and the edges look golden.
Make the candied pecans
  1. Melt the butter and brown sugar in a skillet over medium heat, then add the pecans. Cook for 3-4 minutes, stirring, until the pecans are glossy and toasted.
  2. Cool the pecans on parchment, then roughly chop so they scatter easily over the carrots.
Assemble
  1. Drizzle the roasted carrots with honey. Top with goat cheese, candied pecans, and fresh thyme leaves for a sweet-savory finish.

Notes

For the most caramelization, keep the carrots in a single layer with space between pieces on the sheet pan. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently in a 400°F oven until warmed through. Freezing is not recommended because goat cheese texture can change. For a nut-free swap, replace pecans with toasted pepitas using the same honey/brown sugar coating step.