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Roasted Carrots with Candied Pecans and Goat Cheese

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Roasted carrots with candied pecans and goat cheese combine sweet, savory, creamy and crunchy for an elevated yet easy side dish.

Ingredients

  • 1½ lbs carrots, peeled and cut into uniform sticks or diagonals
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp brown sugar
  • 2 tbsp unsalted butter
  • ¾ cup pecans (halved or chopped)
  • 4 oz goat cheese, crumbled
  • Fresh herbs (optional – thyme or parsley) for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss carrots with olive oil, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast for 25–30 minutes, flipping halfway through, until carrots are golden and tender with crisp edges.
  4. While the carrots roast, make the candied pecans: melt butter in a skillet over medium heat, stir in brown sugar until dissolved, then add pecans and cook a few minutes until coated and sticky. Transfer to parchment and let cool completely.
  5. Once carrots are done, transfer to a serving platter. Sprinkle the candied pecans over the carrots, crumble goat cheese on top, and garnish with fresh herbs if using. Serve warm or at room temperature.

Notes

  • Swap goat cheese for feta if you prefer a saltier flavor.
  • Drizzle with honey or balsamic glaze for extra dimension.
  • Use walnuts or almonds instead of pecans if needed.
  • Add a pinch of cinnamon or cumin to the carrots for a spiced twist.

Nutrition

Find it online: https://recipesbyliza.com/roasted-carrots-with-candied-pecans-and-goat-cheese/