Pecan, Brown Sugar, and Goat Cheese Roasted Carrots

Jump to recipe

Carrots are one of the most underused vegetables around my house and I think it is time to change that! Carrots are so good for you and there are plenty of ways to make them delicious! Recently I have been experimenting with carrots to make and sweet and savory side dish that everyone will love. This recipe took me a minute to figure out, just because I wanted the flavors to be just right and just in time for a delicious Thanksgiving side dish! SO TASTY! These carrots have become a weekly staple in our house (especially since it has been a food experiment for me). This simple 6 ingredient recipe is quick, easy, and absolutely delicious! I hope you love these as much as I do!

Equipment for this recipe:

  • Cookie sheet
  • Oven
  • Knife
  • Cutting Board

Ingredients for this recipe:

  • Carrots
  • Goat Cheese
  • Pecans
  • Brown Sugar
  • Butter
  • Salt

How to Batonnet Cut your Carrots:

Batonnet cut is just simply cutting a vegetable into large sticks. The best way to do this is to peel your carrot. Then, cut your carrot into 3 sections. Next, cut off the rounded edges. Last cut into 1/2 inch by 1/2 inch rectangular prisms or sticks.

Substitutions:

Less Sugar- You can do 1 tbsp of brown sugar or substitute the sugar for maple syrup or monk fruit sugar for a healthier substitute.

Baby Carrots- If you don’t have whole carrots, you can use baby carrots. If you use baby carrots, cut them in half so they cook well and are tender.

Different Cheese- If you aren’t a fan of goat cheese, you can substitute the goat cheese for brie cheese or omit the cheese all together. If you swap for brie, it is a 1:1 swap.

Leave a Reply