Ingredients:

  • 2 lbs Carrots, peeled
  • 2 Tbsp Extra Virgin Olive Oil
  • 5 Tbsp Honey (or pure Maple Syrup)
  • 1/2 tsp Fine Sea Salt (for carrots)
  • 1/4 tsp Freshly Ground Black Pepper
  • Pinch of Dried Thyme (optional)
  • 1 cup Pecan Halves
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Light Brown Sugar, packed
  • 1/4 tsp Fine Sea Salt (for pecans)
  • Pinch of Cayenne Pepper (optional)
  • 4 oz Soft Goat Cheese (chevre), cold and crumbled
  • 2 Tbsp Balsamic Glaze
  • 1 Tbsp Fresh Parsley or Chives, finely chopped

Instructions:

  1. Preheat Oven: Set oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. Prepare Carrots: If using full-sized carrots, cut them diagonally into 1-inch (2.5 cm) pieces, ensuring uniform size for even cooking.
  3. Season Carrots: In a large bowl, toss the prepared carrots with Olive Oil, Salt, Pepper, and Dried Thyme (if using).
  4. Initial Roast: Spread the seasoned carrots in a single layer on the prepared baking sheet. Roast for 15 minutes.
  5. Second Roast (Glaze): Remove the carrots from the oven. Drizzle with the Honey (or maple syrup) and toss gently. Return to the oven and roast for another 10–15 minutes, or until fork-tender and slightly caramelised on the edges.
  6. Melt Butter: While the carrots finish roasting, melt the Butter in a heavy-bottomed saucepan over medium heat.
  7. Add Sugar and Seasoning: Stir in the Brown Sugar, Salt, and Cayenne Pepper (if using). Cook for 1–2 minutes until the sugar dissolves and the mixture begins to bubble slightly.
  8. Toast Nuts: Add the Pecan Halves to the pan. Toss continuously with a spatula for about 2–3 minutes until the nuts are glossy and coated. Turn off heat.
  9. Cool: Immediately pour the nuts onto parchment paper, spreading them out quickly into a single layer. Allow them to cool completely—they will crisp up as they cool. Chop roughly once cool.
  10. Assembly: Transfer the warm roasted carrots to a serving platter. Scatter the chopped, Candied Pecans and crumbled cold Goat Cheese liberally over the top. Drizzle with Balsamic Glaze and sprinkle with fresh Parsley or Chives. Serve immediately.