Carrots with Pecans and Goat Cheese

Description

• Texture & Flavor: Tender, caramelized roasted carrots coated in sweet maple glaze, contrasted by crunchy pecans, creamy and tangy goat cheese, and earthy fresh herbs. It makes an incredible holiday side dish or an upscale weeknight vegetable!

• Prep Time: 10 minutes

• Cook Time: 25–30 minutes

• Servings: 4

Ingredients

For the Carrots:

• Whole Carrots: 1.5 to 2 lbs, peeled and trimmed (cut larger carrots in half lengthwise so they are uniform)

• Olive Oil: 2 tablespoons

• Maple Syrup: 2 tablespoons (pure maple syrup works best for caramelization)

• Salt & Black Pepper: To taste

For the Toppings & Garnish:

• Pecans: 1/3 cup, roughly chopped or whole halves

• Goat Cheese (or Feta): 1/2 cup, crumbled

• Fresh Thyme: A few sprigs

• Fresh Parsley: A few leaves for garnish

• Honey or Extra Maple Drizzle: Optional, for an extra sheen before serving

Instructions

1. Preheat the Oven: Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

2. Prep and Season Carrots: Arrange the peeled carrots in a single layer on the prepared baking sheet. Drizzle them evenly with olive oil and maple syrup, then season with salt and cracked black pepper. Toss well to ensure every carrot is coated.

3. Roast: Scatter the pecan pieces around the carrots on the tray. Roast in the oven for 25–30 minutes, flipping halfway through, until the carrots are fork-tender, caramelized at the edges, and the pecans are toasted.

4. Assemble: Transfer the warm roasted carrots to a serving platter.

5. Garnish: Sprinkle the crumbled goat cheese and fresh thyme sprigs all over the warm carrots so the cheese softens slightly. Add a final garnish of fresh parsley and an extra drizzle of maple syrup or honey if desired.

6. Serve: Enjoy warm!