Sweet, savory, and full of vibrant flavor — Gwillimdale’s farm-fresh roasted carrots are the star of this dish, perfectly paired with crunchy candied pecans and creamy goat cheese. The balance of textures and tastes makes it a standout side or light main course that’s both elegant and satisfying.
Roasted Carrots with Candied Pecan and Goat Cheese
Sweet, savory, and full of vibrant flavor — Gwillimdale’s farm-fresh roasted carrots are the star of this dish, perfectly paired with crunchy candied pecans and creamy goat cheese. The balance of textures and tastes makes it a standout side or light main course that’s both elegant and satisfying.
Ingredients
- 2lbs Gwillimdale Carrots peeled
- 1/2 Cup brown sugar
- 4 Tbsp Unsalted Butter cut into chunks
- 1 tbsp Fresh Thyme Leaves
- 4 Oz Goat Cheese
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1/2 Tsp Cinnamon
Candied Pecans:
- 1 Cup Pecans chopped
- 3 Tbsp Maple Syrup
- 2 Tbsp Butter
- 1 Tbsp Brown Sugar
- 1/4 tsp Flaked Sea Salt
Instructions
- Preheat the oven to 350 degrees F.
- Then 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.
- 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.
- 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.
- Remove the candied pecans from the heat and stir in the flaked sea salt. Set aside.
- 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.