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Roasted Carrots with Candied Pecans and Goat Cheese

Roasted carrots with candied pecans and goat cheese are oven-roasted until tender and caramelized, then finished with a honey drizzle and glossy pecans. This American side dish pairs creamy goat cheese crumbles with warm brown-sugar candy coating and fresh thyme.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb carrots peeled and halved lengthwise
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Candied pecans
  • 2 tbsp honey drizzle to finish
  • 0.5 cup pecans
  • 2 tbsp brown sugar
  • 1 tbsp butter
Topping
  • 3 oz goat cheese crumbled
  • 1 tbsp fresh thyme leaves

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Roast the carrots
  1. Preheat the oven to 425°F. Toss carrots with olive oil, salt, and black pepper on a sheet pan, coating evenly.
  2. Roast for 25-30 minutes, tossing halfway through, until carrots are tender and caramelized.
Make candied pecans
  1. Melt butter and brown sugar in a skillet over medium heat. Add pecans and cook 3-4 minutes until glossy and toasted.
  2. Cool candied pecans on parchment, then roughly chop.
Assemble and finish
  1. Drizzle roasted carrots with honey. Top with goat cheese, candied pecans, and fresh thyme leaves.

Notes

For the most caramelization, spread the carrots in a single layer with cut sides facing down where possible, and avoid crowding the sheet pan. Store leftovers in the refrigerator for up to 3 days; rewarm in a 400°F oven until hot. Freeze candied pecans and assembled carrots separately for best texture. For a dairy-light option, use a plant-based goat cheese alternative or feta-style tangy crumble.