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Roasted Carrots with Candied Pecans and Goat Cheese

Roasted carrots with candied pecans and goat cheese are oven-roasted until caramelized, then finished with a honey drizzle and creamy crumbles. The toasted pecans get a glossy coating from butter and brown sugar for sweet, crunchy contrast.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb carrots Peeled and halved lengthwise.
  • 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
Finish
  • 3 oz goat cheese Crumbled.
  • 1 tbsp fresh thyme leaves

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Roast the carrots
  1. Preheat the oven to 425F, then line a sheet pan and toss the carrots with olive oil, salt, and black pepper so they’re evenly coated with visible seasoning.
  2. Roast for 25-30 minutes, tossing halfway, until the carrots are tender and caramelized with browned edges.
Make the candied pecans
  1. Melt the butter and brown sugar in a cast iron skillet, then stir until glossy and bubbling.
  2. Add the pecans and cook for 3-4 minutes, stirring, until toasted and shiny.
  3. Cool the pecans on parchment, then roughly chop so they’re crunchy and easy to scatter.
Assemble
  1. Drizzle the roasted carrots with honey, letting it pool slightly on the caramelized surfaces.
  2. Top with goat cheese, candied pecans, and fresh thyme leaves for a creamy, sweet, and herby finish.

Notes

For the best caramelization, spread the carrots in a single layer with cut sides facing down on the hot sheet pan before roasting. Refrigerate leftovers in a sealed container up to 3 days; the pecans soften over time, but reheating in a 400F oven for 5-8 minutes helps restore texture. Freezing isn’t recommended because the goat cheese and pecans change texture. For a lower-sugar swap, reduce the honey drizzle to 1 tbsp and keep the pecans coating, or use a sugar-free honey alternative if you prefer.