Ingredients
- 1 pound of fresh carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup brown sugar
- 1 cup pecan halves
- 2 tablespoons unsalted butter
- 4 ounces goat cheese, crumbled
- 1 tablespoon fresh thyme leaves (optional)
- 1 tablespoon balsamic glaze (optional)
Feel free to substitute walnuts for pecans if that’s what you have on hand, or drizzle honey instead of balsamic glaze for a different flavor twist.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the carrot sticks with olive oil, salt, and pepper in a large bowl, ensuring they are well coated.
- Spread the carrots evenly on the prepared baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized.
- While the carrots are roasting, melt the butter in a skillet over medium heat. Add the pecans and brown sugar, stirring constantly until the sugar dissolves and coats the pecans. This should take about 5 minutes.
- Remove the pecans from the heat and let them cool on a plate lined with parchment paper to prevent sticking.
- Once the carrots are done, transfer them to a serving platter. Sprinkle the candied pecans and crumbled goat cheese over the top.
- Garnish with fresh thyme leaves and a drizzle of balsamic glaze if desired. Serve warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International