Go Back

Honey Roasted Carrots with Candied Pecans and Goat Cheese

Honey roasted carrots with candied pecans and goat cheese—oven-roasted until deeply golden at the edges, then topped with crunchy maple-sugar pecans and creamy tangy goat cheese. Caramelized sweet-savory flavor with a crisp, glossy pecan coating and a final honey drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the roasted carrots
  • 2 lb medium carrots peeled; halved lengthwise if thicker than 1 inch
  • 2 tbsp olive oil
  • 1 tbsp honey divided
  • 0.75 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 4 fresh thyme sprigs
For the candied pecans
  • 1 cup pecan halves
  • 1 tbsp unsalted butter
  • 2 tbsp packed light brown sugar
  • 1 tbsp pure maple syrup
  • 0.125 tsp cayenne pepper
  • 0.125 tsp salt
For finishing
  • 2 oz goat cheese crumbled
  • 1 tbsp honey
  • 1 tbsp fresh parsley, finely chopped

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Roast the carrots
  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the carrots with the olive oil, 1 tbsp honey, salt, pepper, and smoked paprika until evenly coated.
  3. Spread the carrots in a single layer on the pan and tuck the thyme sprigs between them.
  4. Roast for 25–30 minutes, flipping halfway through, until the carrots are fork-tender with deep golden, caramelized edges.
Make the candied pecans
  1. While the carrots roast, line a plate with parchment paper for the pecans.
  2. Melt the butter in a skillet over medium heat.
  3. Stir in the brown sugar, maple syrup, cayenne, and salt and cook for about 1 minute, until bubbly.
  4. Add the pecans and stir constantly for 3–4 minutes, until they are glossy, fully coated, and fragrant.
  5. Spread the pecans on the parchment, separating them with a fork, and let them cool for 10 minutes to harden, then roughly chop.
Assemble and serve
  1. Arrange the roasted carrots on a serving platter and discard the thyme stems.
  2. Scatter the crumbled goat cheese and candied pecans over the top.
  3. Drizzle with 1 tbsp honey and sprinkle with parsley, then serve warm.

Notes

For best caramelization, roast in a single layer with space between carrots so they can brown instead of steam. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently in a 400°F (200°C) oven until hot. Pecans can be frozen for up to 2 months, but note they may soften slightly after thawing. For a dairy-light option, use a tangy plant-based goat-style cheese in equal amount and omit or reduce honey drizzle by taste.