Ingredients:

  • 2 lbs Carrots (or 900 g), medium-sized, halved lengthwise
  • 3 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 Tbsp Honey or Maple Syrup
  • 3 sprigs Fresh Thyme (optional)
  • 1 cup Pecan Halves
  • 1 Tbsp Unsalted Butter
  • 2 Tbsp Light Brown Sugar, packed firmly
  • 1 Tbsp Water
  • 1/4 tsp Ground Cinnamon
  • Tiny Pinch Cayenne Pepper (optional)
  • Pinch Flaky Sea Salt
  • 4 oz Soft Goat Cheese (Chèvre)
  • 2 Tbsp Fresh Parsley, finely chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the prepared carrots with 3 Tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Spread in a single layer on the prepared baking sheet. Add thyme sprigs, if using.
  3. Roast for 15 minutes. Remove the pan, drizzle the honey (or maple syrup) over the carrots, and toss lightly. Return to the oven for another 10–15 minutes, or until the carrots are tender and nicely caramelized.
  4. While carrots finish roasting, prepare the pecans. In a small skillet over medium heat, melt the butter. Add the pecan halves, brown sugar, water, cinnamon, and cayenne (if using).
  5. Stir constantly for 2–3 minutes until the sugar dissolves and the liquid reduces, thickly coating the nuts. Immediately transfer the coated pecans onto a sheet of parchment paper. Sprinkle lightly with flaky sea salt and allow them to cool completely (5-10 minutes) until crunchy.
  6. Arrange the hot roasted carrots artfully on a serving platter, discarding the thyme sprigs. Crumble the soft goat cheese generously over the warm carrots.
  7. Roughly chop or gently break the candied pecans and scatter them over the dish. Sprinkle with fresh parsley just before serving.