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Creamy Roasted Carrots with Candied Pecans and Goat Cheese

Sweet and Tangy Roasted Carrots

Tender roasted carrots tossed in a delicious honey-balsamic glaze with a hint of fresh thyme.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Modern
Calories: 145
Ingredients Method Notes

Ingredients
  

Roasted Carrots
  • 2 pounds whole carrots peeled and trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 1 tablespoon fresh thyme leaves chopped

Method
 

Instructions
  1. Preheat your oven to 400 degrees F (200 degrees C) and line a large baking sheet with parchment paper.
  2. Wash, peel, and trim the carrots. If some carrots are significantly thicker than others, cut them lengthwise so they cook evenly.
  3. In a small bowl, whisk together the olive oil, honey, balsamic vinegar, salt, and black pepper.
  4. Place the carrots on the prepared baking sheet and pour the honey-balsamic mixture over them. Toss well until all the carrots are evenly coated.
  5. Spread the carrots out into a single layer with space between them to ensure they roast rather than steam.
  6. Roast in the preheated oven for 20 to 25 minutes, tossing halfway through, until the carrots are tender when pierced with a fork and caramelized on the edges.
  7. Remove from the oven, garnish with fresh chopped thyme, and serve warm.

Notes

For an extra crunch, you can garnish the finished carrots with a handful of toasted sliced almonds or crumbled goat cheese just before serving.