Roasted Carrots with Chèvre & Cayenne Pecans
A delicious dish of roasted carrots, drizzled with honey, and topped with goat cheese and cayenne pecans.
RECIPE
Yield: 4 servings
Ingredients:
1.5 lbs carrots
4 Tbsp Honey
4 ounces of goat cheese, crumbled
Cayenne Pecans:
4 tsp salted butter
1/2 cup brown sugar
1 tsp cayenne pepper
Directions:
Preheat oven to 375 degrees.
Peel the carrots. Next, slice them in half, lengthwise. Place them in a row on a parchment covered cookie sheet.
Drizzle honey generously to cover your carrots.
Place carrots in the oven for 35 minutes or until fork tender.
While your carrots are roasting, using a small skillet, melt your butter over medium heat. Once melted, add in the brown sugar and cayenne pepper and stir until blended well. Add pecans and continue to stir, allowing the mixture to "candy" briefly - boiling softly for a minute or two.
Place a strip of parchment paper on your counter and spread your nut mixture on the paper to allow them to cool.
When the carrots are tender, turn off the oven and remove them from the oven. Sprinkle the nut mixture and goat cheese evenly over the carrots. Return the carrots to the turned-off oven to keep warm and to soften the goat cheese a bit before serving. About 5 to 10 minutes.
Serve immediately!
