Brown Sugar Roasted Carrots with Pecans and Blue Cheese
The classic carrot side dish for the holidays as received a big upgrade. Not only do these carrots have a beautiful presentation but they taste incredible. This side dish is sweet, salty, and crunchy all in one. I now consider this one of my favorite holiday side dishes.
No unusual ingredients here. We’re really just trying to elevate a comfort classic. You want to make sure you do a good job peeling your carrots and removing the green tops before tossing them in the brown sugar spice mixture. If you wanted, you could even try doing this with baby carrots.
Brown Sugar Roasted Carrots with Pecans and Blue Cheese
- Prep Time
10 min
- Cook Time
20 min
- Total Time
30 min
- Servings
4
- Difficulty
Easy
Ingredients
- 15 carrots peeled and stems removed
- 4tbsp butter melted
- 4 sprigs of thyme removed from stem and chopped
- ½ tsp salt
- ½ tsp pepper
- 1tsp garlic powder
- 1tsp paprika
- 2 tbsp brown sugar
- ½ cup roughly chopped pecans toasted
- ½ cup crumbled blue cheese
- Parsley for garnish
Instructions
- Preheat oven to 425° F and line a baking sheet with parchment paper. Place your peeled carrots on the tray and set aside.
- In a bowl, combine the butter, thyme, salt/pepper, garlic powder, paprika, and brown sugar. Pour over top the carrots and toss to coat on all sides.
- Roast in the oven for 20-22 minutes or until your carrots are slightly browned and fork tender.
- Remove from oven and transfer to a serving dish. Take the leftover juice from the baking sheet and drizzle onto the carrots. Top with the toasted pecans, blue cheese, and parsley.
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