Savory Roasted Carrots with Pecans and Goat Cheese
Roasted Carrots with Candied Pecans and Goat Cheese made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 pounds of carrots peeled and cut into sticks
- 1 cup pecans shelled
- 1/4 cup brown sugar
- 3 tablespoons unsalted butter melted
- 2 teaspoons cinnamon
- 4 ounces goat cheese crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the carrots by peeling and cutting them into uniform sticks.
- In a large bowl, toss the carrot sticks with olive oil, salt, and pepper.
- Spread the carrots on a baking sheet in a single layer.
- In a separate bowl, combine the pecans, melted butter, brown sugar, and cinnamon.
- Sprinkle the pecan mixture over the carrots.
- Roast the carrots and pecans in the preheated oven for about 25-30 minutes.
- Once roasted, remove from the oven and let cool slightly before adding goat cheese.
- Serve warm, garnished with additional pecans and a drizzle of olive oil if desired.