Ingredients
Equipment
Method
Roast the carrots
- Preheat oven to 425°F. Toss carrots with olive oil, salt, and black pepper on a sheet pan until evenly coated.
- Roast for 25-30 minutes, tossing halfway through, until carrots are tender and caramelized. Look for browned edges and a glossy surface.
Candied pecans
- Melt butter and brown sugar in a cast iron skillet over medium heat. Add pecans and cook for 3-4 minutes, stirring, until glossy and toasted.
- Cool the pecans on parchment, then roughly chop. Let them firm up so they stay crisp when added to the carrots.
Finish and serve
- Drizzle roasted carrots with honey. Top with goat cheese, candied pecans, and fresh thyme leaves for a final sweet-savory finish.
Notes
For maximum caramelization, spread carrots cut-side down in a single layer on the sheet pan and avoid crowding. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a 425°F oven for about 8-10 minutes, then add toppings if needed. Freezing is not recommended because goat cheese can become grainy after thawing. For a dairy light swap, use feta instead of goat cheese—crumbly and salty, with similar topping behavior.
