These Roasted Carrots with Candied Pecan and Goat Cheese are a scrumptious and tasty side dish for the fall and Christmas season.
While the carrots simmered, in another dish I sautéd walnuts with more margarine, dark colored sugar, maple syrup (for that extraordinary fall enhance) and a sprinkle of chipped ocean salt.
When the carrots were fork delicate, they left the broiler. I plated them and sprinkled them with goat cheddar disintegrates and the sugar coated walnuts I had recently made. For more shading and flavor, I polished things off with new thyme leaves.
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INGREDIENTS
- 2 pounds 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
Candied Pecans:
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1 cup roughly chopped pecan halves
- 1/4 teaspoon flaked sea salt
INSTRUCTIONS
- 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, pepper, and cinnamon.
- 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.
For more detail : bit.ly/2oIXNPQ
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