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.
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