You’re in for a treat today. Not only am I posting my recipe for these tasty Roasted Carrots with Candied Pecans and Goat Cheese, but 12 of my blogger friends are joining me to share their favorite Thanksgiving sides. So grab your loose-fitting pants and get ready for a feast. The Tastes of the Season series continues today on IBC.
A couple weeks ago, I went to a fantastic event called Outstanding in the Field. In case you haven’t heard of it, it’s a culinary experience that travels around the country throughout the year, teaming up with local farmers and chefs to create a dinner in a field / on a farm. One long table is set up and a 100+ people are fed farm-to-table dishes inspired by the farm and chef.
At the dinner I attended, carrots were among the starter dishes. When I first saw the plate, I assumed it was a delicious medley of roasted carrots, sweet pecans, and goat cheese. Although I thoroughly enjoyed what the chef had prepared, I had something sweeter in mind. I couldn’t get my version out of my head so I thought I’d make it myself.
I began by oven roasting carrots with butter, brown sugar, cinnamon, and salt and pepper.
While the carrots roasted, in another pan I sautéd pecans with a bit more butter, brown sugar, maple syrup (for that great fall flavor) and a sprinkle of flaked sea salt.
Once the carrots were fork tender, they came out of the oven. I plated them and sprinkled them with goat cheese crumbles and the candied pecans I had just made. For more color and flavor, I finished things off with fresh thyme leaves.
My Roasted Carrots with Candied Pecans and Goat Cheese were exactly what I had in my mind when I saw that plate of carrots at the dinner. I’m thrilled I was able to recreate what I had imagined.
The tangy goat cheese compliments the sweetness of the pecans wonderfully. The sprinkle of thyme is the perfect finishing touch and a compliment to the season.
Let me walk you through the recipe.
2 bunches of 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
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 and pepper.
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.
As you have probably noticed, something sweet can be a nice complement to a savory meal. This is why people often serve something like candied yams or sweet butternut squash at Thanksgiving.
If you’re looking for a dish that’s a bit different, give these carrots a try. They are simple to make, and the flavor combination is on point.
Now, before you head off to enjoy your day, be sure to check out the entire collection of Tastes of the Season Thanksgiving side dishes below. I’m certain you’ll want to try a recipe or two or three…
Apple Walnut Cranberry Sauce by Ella Claire | Paleo Sweet Potato Casserole by Nesting with Grace | Herb and Garlic Roasted Carrots by Craftberry Bush | Bacon Green Beans by anderson + grant | Pumpkin & Cheddar Scalloped Potatoes by My Sweet Savannah
Sweet Potato Pie by City Farmhouse | Sweet Cornbread by Nina Hendrick Design Co. | Sally Lunn Bread by House 214 | Cranberry & Brie Bites by Finding Home Farms | Avocado Bacon Butternut Salad with Pumpkin Vinaigrette by Nest of Posies