- 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
- - FOR THE CANDIED PECANS -
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1 cup roughly chopped pecan halves
- 1/4 teaspoon flaked sea salt
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!