Roasted Carrots with Maple Pecans & Goat Cheese

It’s almost Thanksgiving and I thought you may be on the hunt for a fancy new side. 

This dish is one of my favorite rustic fall sides. Sliced carrots, tossed with a heavenly mixture of olive oil, maple syrup, and cinnamon and then studded with fresh thyme, these carrots caramelize as they roast, yielding perfectly tender pieces with slightly crispy edges. Finishing the roasted carrots with crunchy pecans and creamy goat cheese adds just the right amount of texture and savory contrast, and each bite is just perfection.

The epitome of sweet and savory.

Plus, they’re very pretty to look at. You’ll be surprised at the crowd-pleasing nature of a platter of roasted carrots but trust me, people go nuts. In addition to their deliciousness, these roasted carrots are power players on the nutrition front. They are packed with fiber, anti-oxidants, beta-carotene and vitamin C, and they’re an excellent way to balance out all the butter, cream, and carbs on the Thanksgiving table. They’re also naturally gluten-free (and vegan if you leave out the cheese), so you don’t have to worry about alienating any of your guests.

Brace yourself for compliments, friends.

Roasted Carrots with Maple Pecans & Goat Cheese

2 pounds carrots, peeled and cut into even sticks
2 tablespoons maple syrup
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
4 ounces goat cheese – crumbled
1 tablespoon fresh thyme leaves to garnish

Maple Pecans:
2 cups shelled pecans (I like whole pecans)
1/2 cup pure maple syrup

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Place carrots in a large bowl and toss with olive oil, maple syrup and sprinkle with the salt, pepper, and cinnamon. Place in the oven and bake for about 25 minutes (depending on the size of your carrots) or until the carrots are just fork tender. During baking, turn the carrots 3 or 4 times.

While the carrots are roasting, prepare the maple pecans. In a heavy bottomed skillet or pan, heat the pecans and maple syrup over low to medium-low heat, stirring continuously. The maple syrup will start to bubble and you’ll see the extra moisture evaporating. Keep cooking and stirring until all of the extra moisture has evaporated and the maple sure starts to crystallize and stick to the nuts. This should take 5-8 minutes. Make sure you stir the whole time so that you don’t burn the nuts. When the moisture is all gone turn the nuts out onto a baking mat or a piece of parchment (or waxed) paper and let the nuts cool.

Once the carrots are cooked, put them in a serving dish. Sprinkle them evenly with the maple pecans and crumbled goat cheese. Finish the dish with a sprinkle of fresh thyme leaves. Enjoy!

*If you have extra maple pecans add them to your favorite salads, trail mix, granola, popcorn, or dessert.