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Heavenly Roasted Carrots with Candied Pecans and Goat Cheese

A delightful dish that combines the natural sweetness of carrots with the crunch of candied pecans and the creamy tang of goat cheese, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Roasted Carrots
  • 2 lb carrots, peeled and cut into sticks Cut into even-sized sticks, about 1 inch thick.
  • 2 tbsp olive oil Helps achieve a perfect golden-brown roast.
  • 1 tsp salt Enhances flavors.
  • 1/2 tsp pepper Adds warmth to balance sweetness.
For the Candied Pecans
  • 1 cup pecans, chopped To be candied.
  • 1/4 cup maple syrup Adds natural sweetness to complement the carrots and pecans.
For Serving
  • 4 oz goat cheese, crumbled For topping.

Method
 

Preparation
  1. Preheat your oven to 400°F for optimal caramelization.
  2. Peel and slice the carrots into sticks of even size, about 1 inch thick.
  3. Toss carrot sticks with olive oil, salt, and pepper until well coated.
Roasting
  1. Arrange carrots on a baking sheet in a single layer.
  2. Bake for 25-30 minutes, turning halfway.
Candying Pecans
  1. In a skillet, heat pecans and maple syrup over medium heat for 5-7 minutes until fragrant and caramelized.
Serving
  1. Toss finished carrots with the candied pecans and sprinkle with crumbled goat cheese.
  2. Serve warm, drizzled with extra maple syrup if desired.

Notes

These roasted carrots make an excellent side dish for roasted meats or grilled chicken. For a festive touch, drizzle with more maple syrup before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.