Roasted Carrots
Roasted carrots combine with cranberries and pecans covered by a buttery brown sugar syrup for a delicious side dish!
Why You’ll Love This Recipe
While squash and sweet potatoes (like my favorite sweet potato casserole with pecan topping) are great side dish options for fall holidays, carrots are another great option!
This roasted carrot recipe is great for when you want a unique fall side dish. Carrots are also packed with fiber and healthy nutrients like beta carotene, so they’re healthy!
And, this recipe is super easy, but it looks elegant with the addition of cranberries, pecans, and honey-flavored goat cheese.
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Equipment
Ingredients
Find the full list of ingredients and amounts in the printable recipe card at the bottom of this post.
- Carrots: If you use large carrots, you’ll need to slice them in half to make sure they bake evenly.
- Butter: This recipe calls for unsalted butter.
- Brown sugar: Light brown sugar works best.
- Salt: This is my favorite salt to use.
- Black pepper: Pepper is one of the favorite spices to add flavor to any recipe.
- Cinnamon: A little cinnamon is used to add a nice touch.
- Dried cranberries: You’ll want to rehydrate the dried cranberries before roasting.
- Candied pecans: Candied pecans add crunch and sweetness to this dish.
- Thyme: Fresh thyme is best but dried also could be used.
- Honey flavored goat cheese: A little goat cheese adds a flavorful garnish to the roasted carrots.
How to Make Roasted Carrots
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, add the dried cranberries and cover with warm water to plump and rehydrate. Set aside.
- Peel the carrots and place them on the baking sheet. If any of the carrots are extra large and thick, slice them in half so all carrots bake evenly.
- Melt the butter in a small saucepan and add the brown sugar, salt, pepper and cinnamon. Stir to combine.
- Pour the mixture on top of the carrots and bake for 50 minutes turning over half way through. When you turn the carrots, drain the cranberries and add them on top of the carrots.
- After baking, transfer the carrots to your serving platter and garnish with honey goat cheese, candied pecans and fresh thyme.
How to Serve Roasted Carrots
Here are just a few meal options that I think would go well with this dish:
- Roasted chicken
- Turkey
- Beef roast
- Pork chops
More Side Dish Recipes
- Roasted Winter Vegetables
- Vegan Harvest Salad
- Mashed Potatoes
- Green Bean Casserole
- Sweet Potato Casserole
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Roasted Carrots
Equipment
- Baking sheet
- Small bowl
- Vegetable peeler
- Sharp knife
Ingredients
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, add the dried cranberries and cover with warm water to plump and rehydrate. Set aside.
- Peel the carrots and place them on the baking sheet. If any of the carrots are extra large and thick, slice them in half so all carrots bake evenly.
- Melt the butter and add the brown sugar, salt, pepper and cinnamon. Stir to combine.
- Pour the mixture on top of the carrots and bake for 50 minutes turning over half way through. When you turn the carrots, drain the cranberries and add them on top of the carrots.
- After baking, transfer the carrots to your serving platter and garnish with honey goat cheese, candied pecans and fresh thyme.
