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Roasted Carrots with Candied Pecans and Goat Cheese

Roasted carrots with candied pecans and goat cheese is a sweet-savory side featuring caramelized, tender carrots at high heat. It’s finished with glossy pecans, creamy goat cheese crumbles, and a honey drizzle with 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb carrots Peeled and halved lengthwise.
Carrot seasoning
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Candied pecans
  • 2 tbsp honey
  • 0.5 cup pecans
  • 2 tbsp brown sugar
  • 1 tbsp butter For melting with brown sugar.
Toppings
  • 3 oz goat cheese Crumbled.
  • 1 tbsp fresh thyme leaves

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Roast the carrots
  1. Preheat oven to 425F, then toss carrots with olive oil, salt, and black pepper on a sheet pan (spread in an even layer).
  2. Roast 25-30 minutes, tossing halfway, until the carrots are tender and caramelized, with browned edges visible.
Candied pecans
  1. Melt butter and brown sugar in a skillet over medium heat, then add pecans and cook 3-4 minutes until glossy and toasted.
  2. Cool the pecans on parchment, then roughly chop them for topping.
Finish
  1. Drizzle the roasted carrots with honey.
  2. Top with crumbled goat cheese, candied pecans, and fresh thyme leaves.

Notes

Pro tip: for deeper caramelization, keep carrots in a single layer so they roast (not steam). Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 400F oven until warmed through. Freezing isn’t recommended because the goat cheese texture can become grainy. For a dairy-light option, swap goat cheese for a crumbled plant-based cheese with a similar melting texture.