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Roasted Carrots with Candied Pecans and Goat Cheese

Roasted Carrots with Candied Pecans and Goat Cheese features caramelized, tender carrots roasted at 425°F and finished with a honey drizzle. Crunchy glazed pecans and creamy goat cheese crumbles add sweet-salty contrast with fresh thyme on top.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 410

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 cast iron skillet

Method
 

Roast the carrots
  1. Preheat oven to 425°F. Toss carrots with olive oil, salt, and black pepper on a sheet pan until evenly coated.
  2. Roast for 25-30 minutes, tossing halfway through, until carrots are tender and caramelized. Look for browned edges and a glossy surface.
Candied pecans
  1. 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.
  2. Cool the pecans on parchment, then roughly chop. Let them firm up so they stay crisp when added to the carrots.
Finish and serve
  1. 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.