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Roasted Carrots with Candied Pecans and Goat Cheese

Roasted carrots with candied pecans and goat cheese are oven-roasted until caramelized, then finished with a honey drizzle and glossy pecans. This American side dish pairs tender, sweet-tangy goat cheese crumbles with crunchy, buttery-brown sugar toasted nuts.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb carrots
Seasoning and roasting
  • 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
Finishing
  • 3 oz goat cheese
  • 1 tbsp fresh thyme leaves

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the carrots
  1. Preheat the oven to 425F. Toss the carrots with olive oil, salt, and black pepper on a sheet pan.
  2. Roast for 25-30 minutes, tossing halfway, until tender and caramelized.
Candied pecans
  1. Melt the butter and brown sugar in a cast iron skillet. Add the pecans and cook for 3-4 minutes until glossy and toasted.
  2. Cool the pecans on parchment, then roughly chop them.
Finish and serve
  1. Drizzle the roasted carrots with honey. Top with goat cheese, candied pecans, and fresh thyme leaves.

Notes

For extra caramelization, spread the carrots in a single layer and avoid crowding the sheet pan. Store leftovers in the refrigerator up to 3 days; reheat in a 400F oven until warmed through, then add thyme if desired. Freeze candied pecans and goat cheese separately is not recommended—texture changes—so only freeze roasted carrots up to 1 month. For a dairy-light option, use a crumbled plant-based goat-style cheese in the same amount.