Carrots & Candied Pecans


  • 2 pounds carrots, peeled
  • 1/2 cup brown sugar
  • 4 tablespoons unsalted butter, cut into pats
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 4 ounces goat cheese, crumbled
  • 1 tablespoon fresh thyme leaves, to garnish
  • 2 tablespoons butter
  • 3 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1 cup roughly chopped pecan halves
  • 1/4 teaspoon flaked sea salt

Cooking Instructions

Step 1: Preheat the oven to 350 degrees F.

Step 2: Line a baking sheet with foil.  Place the carrots in a single layer on the baking sheet.  Sprinkle with the brown sugar and evenly distribute the pats of butter.  Also, sprinkle with salt, pepper, and cinnamon.

Step 3: Place in the oven and bake for 50-60 minutes, or until the carrots are just fork tender.  During baking, turn the carrots 3 or 4 times.

Step 4: While the carrots are roasting, prepare the candied pecans by melting the butter in a small pan on low heat.  Once the butter is melted, add the maple syrup, brown sugar, and pecans.  Stir about 2 minutes until the mixture thickens.

Step 5: Remove the candied pecans from the heat and stir in the flaked sea salt.  Set aside.

Step 6: Once the carrots are cooked, put them in a serving dish.  Sprinkle them evenly with the candied pecans and goat cheese.  Finish the dish with a sprinkle of fresh thyme leaves.

Enjoy this delicious dish from InspiredByCharm!