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Savory Roasted Carrots with Pecans and Goat Cheese

Roasted Carrots with Candied Pecans and Goat Cheese made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 pound carrots peeled and cut into sticks
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup pecans chopped
  • 3 tablespoons brown sugar
  • 1 tablespoon unsalted butter
  • 4 ounces goat cheese crumbled
  • 1 tablespoon balsamic vinegar

Instructions

  • Preheat the oven to 425°F (220°C).
  • Toss the carrots with olive oil, salt, and pepper.
  • Spread the carrots on a baking sheet in a single layer.
  • Roast the carrots for 20-25 minutes, stirring halfway through.
  • While the carrots roast, prepare the candied pecans.
  • Melt the butter in a skillet over medium heat, then add the pecans, brown sugar, and a pinch of salt.
  • Cook the pecans for about 5-7 minutes, stirring frequently until they are golden and fragrant.
  • Remove the pecans from heat and let them cool on parchment paper.
  • Once the carrots are roasted, drizzle with balsamic vinegar and toss.
  • Transfer the carrots to a serving dish and top with crumbled goat cheese and candied pecans.
  • Serve warm and enjoy.