Dinner

Roasted Carrots with Candied Pecan and Goat Cheese Recipe

ByHugo Harnd December 3, 2025December 3, 2025

Introduction

Roasted carrots with candied pecan and goat cheese is a delightful side dish that combines natural sweetness with rich, tangy flavors. The tender roasted carrots paired with crunchy, sweet pecans and creamy goat cheese create a perfect balance that’s sure to impress at any meal.

The image shows a white plate filled with whole roasted carrots arranged in a close, slightly overlapping pattern. The carrots are glossy with a caramelized orange and light yellow color, showing a slightly wrinkled texture from roasting. Scattered on top are irregular white crumbles of soft cheese and small green sprigs of fresh herbs. Toasted brown pecan halves are placed among the carrots, adding a crunchy texture. The plate rests on a white marbled surface, and the overall presentation looks fresh and vibrant. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350 degrees F. Line a baking sheet with foil and arrange the peeled carrots in a single layer.
Step 2: Sprinkle the carrots with brown sugar, distribute the pats of butter evenly, and season with salt, pepper, and cinnamon.
Step 3: Roast the carrots for 50–60 minutes, turning them 3 or 4 times during baking, until they are just fork tender.
Step 4: While the carrots roast, melt 2 tablespoons of butter in a small pan over low heat. Add the maple syrup, 1 tablespoon brown sugar, and the chopped pecans, stirring for about 2 minutes until the mixture thickens.
Step 5: Remove the candied pecans from heat, stir in the flaked sea salt, and set aside.
Step 6: Transfer the roasted carrots to a serving dish. Sprinkle evenly with the candied pecans and crumbled goat cheese, then finish with fresh thyme leaves.

Tips & Variations

Use baby carrots for a sweeter, more tender result and quicker roasting time.
Swap goat cheese with feta for a tangier flavor.
Add a splash of orange juice or zest to the carrots before roasting for a bright citrus note.
For extra crunch, toast the pecans dry in a skillet before candying.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 300 degrees F until heated through, or microwave in short intervals to avoid softening the pecans. The goat cheese is best added fresh before serving if reheating is planned.

How to Serve

The dish shows three roasted carrots with a shiny, glazed orange surface, arranged in a small stack on a white plate. Around and on top of the carrots are scattered brown pecan halves and soft, white dollops of cheese. Fresh green sprigs of thyme are sprinkled on and around the carrots for garnish. A woman's hand holding a fork is pressing one carrot down, giving a sense of texture and softness. In the background, the surface is a white marbled texture, keeping the focus on the colorful, natural tones of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts instead of pecans?

Yes, walnuts or almonds can be used as alternatives. Toast them lightly before candying for the best flavor and texture.

Is it possible to prepare parts of this dish ahead of time?

You can prepare the candied pecans a day in advance and store them at room temperature in an airtight container. The carrots are best roasted fresh but can be cooked earlier and gently reheated before serving.