Roasted Carrots with Candied Pecan and Goat Cheese

  • 2 lb. carrots, peeled
  • 1/2 cup brown sugar
  • 4 TBS unsalted butter, cut into slices
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. cinnamon
  • 4 oz. goat cheese
  • 1 TBS fresh thyme leaves to garnish


  • 2 TBS butter
  • 3 TBS maple syrup
  • 1 TBS brown sugar
  • 1 cup pecan halves, roughly chopped
  • 1/4 tsp. sea salt

Preheat oven to 350 degrees.

Line a baking sheet with foil. Place the carrots in a single layer on the baking sheet. Sprinkle them with brown sugar, salt, pepper, and cinnamon. Evenly distribute d the slices of butter.

Place in oven and bake for 50 – 60 minutes or until the carrots are fork-tender. While baking, turn carrots about 3 or 4 times.

While carrots are in the oven, prepare the candied pecans. Melt the butter in a small pan on low heat. Then, add the maple syrup, brown sugar, and pecans. Stir about 2 minutes until the mixture thickens.

Remove the candied pecans from the heat and stir in the sea salt and set aside.

Plate the carrots and sprinkle them evenly with candied pecans and goat cheese. Garnish with the fresh thyme leaves and serve.