If you ask me, most vegetables are good, but they’re even better when you add things like cheese and candied pecans to them. With all the filling, gravy-filled, carb-heavy, Thanksgiving dishes you may want to throw in a few vegetable side dishes in there too. This one is perfect because it fits in with all the other delicious savory, sweet dishes but will make you feel a little less guilty over that second helping.
Roasted Carrots with Candied Pecans and Goat Cheese
- 2 pounds carrots – peeled
- 1/2 cup brown sugar
- 4 tablespoons unsalted butter – cut into pats
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 4 ounces goat cheese – crumbled
- 1 tablespoon fresh thyme leaves to garnish
- Candied Pecans:
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1 cup roughly chopped pecan halves
- 1/4 teaspoon flaked sea salt
- Preheat the oven to 350 degrees F.
- Then line a baking sheet with foil. Place the carrots in a single layer on the baking sheet. Sprinkle with the brown sugar and evenly distribute the pats of butter. Also, sprinkle with salt, pepper, and cinnamon.
- Place in the oven and bake for 50-60 minutes or until the carrots soft when poking with a fork. During baking, turn the carrots 3 or 4 times.
- While the carrots are roasting, prepare the candied pecans by melting the butter in a small pan on low heat. Once the butter is melted, add the maple syrup, brown sugar, and pecans. Stir about 2 minutes until the mixture thickens.
- Remove the candied pecans from the heat and stir in the flaked sea salt. Set aside.
- Once the carrots are cooked, put them in a serving dish. Sprinkle them evenly with the candied pecans and goat cheese. Finish the dish with a sprinkle of fresh thyme leaves.
Recipe and photo from InspiredByCharm.com
Want More Recipes Like This?
The Southern Foodways Alliance Community Cookbook