Description
Sweet, buttery roasted carrots topped with maple candied pecans, creamy goat cheese, and fresh thyme. This colorful American side dish works beautifully for Thanksgiving, Christmas, fall dinners, and other holiday meals.
Ingredients
Scale
- 2 pounds carrots, peeled
- 1/2 cup packed brown sugar
- 4 tablespoons unsalted butter, cut into small pats
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 4 ounces goat cheese, crumbled
- 1 tablespoon fresh thyme leaves, for garnish
- 2 tablespoons butter, for the candied pecans
- 3 tablespoons pure maple syrup
- 1 tablespoon brown sugar, for the candied pecans
- 1 cup pecan halves, roughly chopped
- 1/4 teaspoon flaky sea salt
Instructions
- Preheat the oven to 350°F and line a large rimmed baking sheet with foil.
- Peel and trim the carrots. Slice especially thick carrots lengthwise so all pieces cook evenly.
- Arrange the carrots in a single layer on the prepared baking sheet.
- Sprinkle 1/2 cup brown sugar evenly over the carrots. Distribute the 4 tablespoons of butter across the pan, then season with salt, black pepper, and cinnamon.
- Roast for 50 to 60 minutes, turning the carrots three or four times so they cook evenly and become coated in the glaze.
- While the carrots roast, melt 2 tablespoons butter in a small skillet over low heat.
- Add the maple syrup, 1 tablespoon brown sugar, and chopped pecans. Stir constantly for about 2 minutes, or until the mixture thickens and coats the pecans.
- Remove the skillet from the heat and stir in the flaky sea salt. Set the candied pecans aside to cool slightly.
- Remove the carrots when they feel fork-tender but still hold their shape.
- Transfer the carrots and glaze to a serving platter. Top evenly with the candied pecans, crumbled goat cheese, and fresh thyme leaves. Serve warm.
Notes
- Use carrots with similar thicknesses, or cut larger carrots lengthwise for even cooking.
- Keep the carrots in one layer so they roast and caramelize instead of steaming.
- Watch the pecans closely because maple syrup and brown sugar can scorch quickly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For the best texture, store extra candied pecans separately and add them after reheating.
- Reheat the carrots in a 350°F oven for 10 to 15 minutes or in a skillet over medium-low heat.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 434
- Sugar: 34
- Sodium: 700
- Fat: 28
- Saturated Fat: 11
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 6
- Protein: 7
- Cholesterol: 39