Go Back

Roasted Carrots with Candied Pecans and Goat Cheese

Roasted carrots with candied pecans and goat cheese: caramelized carrots roasted until tender, finished with a honey drizzle and glossy pecans. Creamy goat cheese crumbles and fresh thyme bring a sweet-savory contrast to the caramelized edges.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb carrots
Seasoning and glaze
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp honey
Candied pecans
  • 0.5 cup pecans
  • 2 tbsp brown sugar
  • 1 tbsp butter
Topping
  • 3 oz goat cheese
  • 1 tbsp fresh thyme leaves

Equipment

  • 1 sheet pan
  • 1 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, making sure they’re spread in a single layer.
  2. Roast 25-30 minutes, tossing halfway, until the carrots are tender and caramelized. Keep them on the sheet pan so the edges get color.
Make the candied pecans
  1. Melt the butter and brown sugar in a skillet over medium heat. Add the pecans and cook 3-4 minutes until glossy and toasted, stirring so they don’t burn.
  2. Cool the pecans on parchment, then roughly chop them. Leave them in a thin layer so they firm up.
Finish and serve
  1. Drizzle the roasted carrots with honey. Top with goat cheese, candied pecans, and fresh thyme leaves right before serving for the best contrast in texture.

Notes

For the most caramelized flavor, don’t overcrowd the sheet pan—use a second pan if needed. Store leftovers in an airtight container in the refrigerator up to 3 days; rewarm in a 375F oven just until hot. Freezing isn’t recommended because goat cheese and pecans change texture after thawing. For a dairy-light swap, use crumbled feta in place of goat cheese (the flavor will be tangier and less creamy).