Description

These roasted carrots are caramelized with brown sugar and butter, then topped with sweet-spiced candied pecans, creamy crumbled goat cheese, and fresh thyme. It’s a festive, crowd-pleasing holiday side dish that’s easy enough for weeknights and impressive enough for dinner parties.

Ingredients

Scale

For the Carrots:

2 pounds carrots, peeled
1/2 cup brown sugar
4 tbsp unsalted butter, cut into pats
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cinnamon
4 oz goat cheese, crumbled
1 tbsp fresh thyme leaves

For the Candied Pecans:

2 tbsp butter
3 tbsp maple syrup
1 tbsp brown sugar
1 cup pecan halves, roughly chopped
1/4 tsp flaked sea salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with foil.
Arrange carrots on the sheet. Sprinkle with brown sugar, butter pats, salt, pepper, and cinnamon.
Roast for 50–60 minutes, turning 3–4 times until tender and caramelized.
Meanwhile, melt butter in a saucepan. Add maple syrup and brown sugar, then stir in chopped pecans. Cook for 2 minutes, remove from heat, and sprinkle with flaked sea salt.
Transfer carrots to a serving dish. Top with candied pecans, crumbled goat cheese, and thyme leaves. Serve warm.

Notes

Swap goat cheese with feta or ricotta for a milder flavor.

Honey can replace brown sugar for a lighter option.

Pecans can be made ahead and stored for up to a week.

Serve over lentils or quinoa for a full vegetarian meal.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Plats
Method: Roasting
Cuisine: American