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Roasted Carrots with Candied Pecans and Goat Cheese

Roasted carrots with candied pecans and goat cheese combines caramelized edges with crunchy, glossy nuts. Finished with a honey drizzle and thyme for a sweet-savory side that holds up beautifully on a platter.
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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
olive oil
  • 2 tbsp olive oil
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
honey
  • 2 tbsp honey
pecans
  • 0.5 cup pecans
brown sugar
  • 2 tbsp brown sugar
butter
  • 1 tbsp butter
goat cheese
  • 3 oz goat cheese crumbled
fresh thyme leaves
  • 1 tbsp fresh thyme leaves

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Roast the carrots
  1. Preheat the oven to 425F. Toss the carrots with olive oil, salt, and black pepper on a sheet pan, making sure they’re evenly coated.
  2. Roast for 25-30 minutes at 425F, tossing halfway, until tender and caramelized. Look for browned edges and a deep orange color as the visual cue.
Candied pecans
  1. Melt the butter and brown sugar in a skillet. Add the pecans and cook for 3-4 minutes, stirring, until glossy and toasted.
  2. Cool the pecans on parchment, then roughly chop. Let them firm up so they stay crunchy instead of sticky.
Finish and serve
  1. Drizzle the roasted carrots with honey. Top with goat cheese, candied pecans, and fresh thyme leaves for the final sweet-savory layer.

Notes

For the best caramelization, spread the carrots into a single layer on the sheet pan and avoid overcrowding. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 425F until warmed through. Freezing is not recommended because goat cheese can turn grainy and pecans may soften. For a dairy-free swap, use a plant-based goat-style cheese alternative and check that it crumbles well.