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Savory Roasted Carrots with Candied Pecans and Goat Cheese

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

Ingredients
  

  • 2 pounds of carrots
  • 1 cup of pecans
  • 4 tablespoons of unsalted butter
  • ¼ cup of brown sugar
  • 4 ounces of goat cheese
  • 1 tablespoon of olive oil
  • Salt and freshly cracked black pepper to taste
  • 1 tablespoon of fresh thyme

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Prepare the carrots by trimming and peeling them.
  3. Toss the carrots in olive oil, salt, and pepper.
  4. Spread the seasoned carrots on a baking sheet in a single layer.
  5. Roast the carrots for 20-25 minutes, tossing halfway.
  6. While the carrots are roasting, prepare the candied pecans.
  7. Add brown sugar to the melted butter and stir until combined.
  8. Stir in the pecans and cook until coated and fragrant.
  9. Let the pecans cool before breaking them apart.
  10. Once the carrots are done roasting, remove them from the oven and let them cool slightly.
  11. Drizzle the roasted carrots with fresh thyme and top with crumbled goat cheese and candied pecans.