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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.
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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.