Roasted Carrots with Candied Pecans and Goat Cheese

Introduction

This Roasted Carrots with Candied Pecans and Goat Cheese dish is a perfect side for any meal, combining the natural sweetness of roasted carrots with the creaminess of goat cheese and the delightful crunch of candied pecans. The dish is not only stunning in presentation but also packed with flavors, making it an ideal choice for holiday dinners, potlucks, or a simple family meal. It’s easy to prepare but has that elegant touch that will make everyone think you spent hours in the kitchen.

Why You’ll Love This Recipe

This recipe is for anyone who loves combining savory, sweet, and tangy flavors. The carrots roast to perfection, caramelized with brown sugar and butter, while the goat cheese adds a tangy creaminess that pairs perfectly with the candied pecans. The thyme brings in a subtle herbaceous note, rounding out the dish beautifully.

It’s a versatile side dish that can complement a variety of main courses, from roast chicken to lamb, or even stand alone as a delightful vegetarian dish.

Ingredients

For the Roasted Carrots:

• 2 pounds carrots, peeled
• ½ cup brown sugar
• 4 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon cinnamon
• 4 ounces crumbled goat cheese
• 1 tablespoon fresh thyme leaves, for garnish

For the Candied Pecans:

• 2 tablespoons butter
• 3 tablespoons maple syrup
• 1 tablespoon brown sugar
• 1 cup roughly chopped pecan halves
• ¼ teaspoon flaked sea salt

Directions

1. Preheat the Oven

Set your oven to 350°F (175°C) and line a baking sheet with foil. This will make for easy clean-up and help ensure the carrots roast evenly.

2. Prepare the Carrots

Arrange the peeled carrots in a single layer on the lined baking sheet. Sprinkle brown sugar over the carrots, ensuring even distribution. Dot the carrots with the butter pieces, and then season with salt, pepper, and cinnamon. These seasonings will help enhance the natural sweetness of the carrots while the butter and sugar caramelize them beautifully.

3. Roast the Carrots

Place the baking sheet in the oven and roast the carrots for 50-60 minutes, turning them every 15-20 minutes to ensure even roasting. The carrots are done when they are fork-tender and caramelized. The sugar and butter should create a delicious glaze over the carrots.

4. Make the Candied Pecans

While the carrots are roasting, melt butter in a small pan over low heat. Add maple syrup and brown sugar, stirring continuously. Once the mixture starts to thicken (about 2 minutes), add the pecans and stir to coat them evenly in the sweet glaze. Remove from heat and stir in the flaked sea salt for a hint of savory contrast. Set the candied pecans aside to cool slightly.

5. Assemble the Dish

Once the carrots are roasted to perfection, transfer them to a serving dish. Crumble the goat cheese over the warm carrots so it begins to soften. Then, sprinkle the candied pecans on top for a lovely crunch.

Finally, garnish the dish with fresh thyme leaves to add a pop of color and an aromatic, earthy flavor.

6. Serve

Serve this Roasted Carrots with Candied Pecans and Goat Cheese dish immediately, while the carrots are still warm and the goat cheese is melting into them. The combination of flavors and textures makes this a crowd-pleasing side dish for any occasion!

Kitchen Equipment Needed

• Baking sheet for roasting the carrots
• Small pan for making the candied pecans
• Serving dish to present the finished dish
• Tongs or spatula for turning the carrots while roasting

Tips and Shortcuts

• Time-Saving Tip: If you’re short on time, you can use pre-cut carrots or baby carrots for quicker preparation.
• Candied Pecans Shortcut: To save time, you can use store-bought candied pecans. Just make sure to toast them slightly before adding them to the dish to bring out their flavor.
• Carrot Varieties: You can mix things up by using rainbow carrots for a colorful twist, which will make the dish even more visually appealing.

Recipe Swaps and Variations

• Dairy-Free Version: To make this dish dairy-free, simply omit the goat cheese or replace it with a dairy-free cheese alternative.
• Nut-Free Option: Swap the pecans for pumpkin seeds or sunflower seeds to make this dish nut-free, still maintaining a nice crunch.
• Add More Veggies: Feel free to toss in other root vegetables like parsnips or sweet potatoes for added variety.

How to Store Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the dish in the oven at 350°F (175°C) until heated through. The pecans may lose a bit of their crunch, but the flavors will still be delicious!

Food and Drink Pairings

This dish pairs beautifully with savory proteins like roast chicken, grilled lamb, or even salmon. For a vegetarian meal, serve it alongside a hearty grain like quinoa or a simple green salad.

In terms of beverages, a crisp, light white wine such as Sauvignon Blanc or a refreshing rosé will balance the richness of the goat cheese and the sweetness of the carrots.

Frequently Asked Questions (FAQ)

Q: Can I make this dish ahead of time?
A: Yes, you can roast the carrots and make the candied pecans ahead of time. When you’re ready to serve, simply reheat the carrots in the oven and assemble with the goat cheese and pecans.

Q: Can I use another type of cheese instead of goat cheese?
A: Absolutely! Feta or blue cheese would also work well with the roasted carrots and candied pecans if you prefer a stronger, saltier flavor.

Q: What if I don’t have fresh thyme?
A: If you don’t have fresh thyme, you can use dried thyme or simply omit it. You can also substitute it with other herbs like rosemary or parsley.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

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Roasted Carrots with Candied Pecans and Goat Cheese

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• Author: Mia Martinez
• Total Time: 60-70 minutes

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Description

Enjoy sweet and savory flavors with roasted carrots, topped with candied pecans and creamy goat cheese, for a perfect side dish or appetizer.

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Ingredients

2 pounds carrots, peeled

1/2 cup brown sugar

4 tablespoons unsalted butter, cut into small pieces

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cinnamon

4 ounces crumbled goat cheese

1 tablespoon fresh thyme leaves (for garnish)

For the 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

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Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with foil.

Prepare the Carrots: Place the peeled carrots in a single layer on the baking sheet. Sprinkle the brown sugar over them and distribute the butter pieces evenly. Season with salt, pepper, and cinnamon.

Roast the Carrots: Place the baking sheet in the oven and roast the carrots for 50-60 minutes, turning them 3-4 times during baking, until they are fork-tender.

Make the Candied Pecans: While the carrots are roasting, melt the butter in a small pan over low heat. Add maple syrup, brown sugar, and pecans, stirring for about 2 minutes until the mixture thickens. Remove from heat and stir in the sea salt. Set aside.

Assemble the Dish: Once the carrots are done, transfer them to a serving dish. Top them with crumbled goat cheese and candied pecans. Finish with a sprinkle of fresh thyme leaves for garnish.

• Prep Time: 10 minutes
• Cook Time: 50-60 minutes

Nutrition

• Serving Size: 6 servings
• Calories: 320 kcal