Name: Roasted Carrots with Candied Pecans and Goat Cheese
Prep time: 10 min
Cook time: PT-489047H59M
Total time: PT-489047H59M
Cuisine: American
Ingredients: 1 1/2 pounds carrots (peeled and cut into sticks, or left whole if thin); 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon honey or maple syrup (optional, for drizzling); 1/3 cup candied pecans; 1/4 cup goat cheese, crumbled; 1 tablespoon fresh thyme or parsley, chopped (optional, for garnish)

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Roasted Carrots with Candied Pecans and Goat Cheese is a side dish that feels both rustic and gourmet. Sweet, caramelized carrots pair perfectly with crunchy, buttery pecans and creamy, tangy goat cheese to create a beautiful balance of textures and flavors.

Why You’ll Love This Recipe

I love how simple ingredients come together in this recipe to make something special. The carrots roast until they’re tender and slightly crisp on the edges, which brings out their natural sweetness. The candied pecans add a rich crunch, and the goat cheese melts just slightly over the warm vegetables, creating a creamy contrast. It’s elegant enough for a holiday table but easy enough for a weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Carrots (peeled and cut into sticks or left whole if thin)
Olive oil
Salt
Black pepper
Honey or maple syrup (for optional extra sweetness)
Candied pecans
Goat cheese (crumbled)
Fresh thyme or parsley (for garnish, optional)

Directions

I preheat the oven to 400°F (200°C).
I toss the carrots in olive oil, salt, and pepper, and spread them out on a baking sheet in a single layer.
I roast the carrots for about 25–30 minutes, flipping once halfway through, until they’re tender and caramelized.
While the carrots roast, I prepare (or buy) candied pecans. If I’m making them myself, I toast pecans in a skillet with butter and brown sugar until glossy and coated, then let them cool.
Once the carrots are done, I transfer them to a serving dish, scatter candied pecans over the top, and crumble goat cheese evenly across the dish.
I finish with a drizzle of honey or maple syrup for added sweetness and a sprinkle of fresh herbs for color and freshness.

Servings and timing

This recipe serves about 4 people as a side dish. I usually spend 10 minutes on prep and 25–30 minutes roasting the carrots, so total time is around 35–40 minutes.

Variations

Sometimes I roast the carrots with a touch of cumin or smoked paprika for a hint of warmth. I also like using roasted rainbow carrots for a pop of color. If I’m not a fan of goat cheese, I swap it for feta or blue cheese for a different flavor profile. A handful of dried cranberries also adds a sweet-tart element that pairs beautifully with the dish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a 350°F (175°C) oven for 10–12 minutes, or in the microwave in short bursts. I usually add a little fresh goat cheese after reheating to keep the texture creamy.

FAQs

Can I make this dish ahead of time?

Yes, I often roast the carrots and prepare the pecans ahead, then reheat and assemble with goat cheese right before serving.

Can I use baby carrots?

Yes, I’ve used whole baby carrots or thick-sliced carrots. I just keep an eye on the roasting time—they may take a little longer or shorter depending on size.

What’s the best substitute for goat cheese?

I’ve had great results with feta, ricotta, or even a mild blue cheese, depending on the flavor I’m after.

Are the candied pecans homemade or store-bought?

Both work. I often make mine fresh for better flavor and control over sweetness, but store-bought is super convenient.

Can I serve this cold?

I prefer it warm, but I’ve also served it at room temperature for potlucks or buffets, and it holds up well.

Conclusion

Roasted Carrots with Candied Pecans and Goat Cheese is one of those dishes I reach for when I want something easy but impressive. It’s full of contrasting textures, layered flavors, and just the right mix of savory and sweet. Whether I’m making a holiday feast or a simple dinner, this side never fails to stand out.