Roasted Carrots
Carrots roasted to perfection with cranberries and pecans covered in a buttery brown sugar syrup.
Servings: 8 servings
Calories: 214kcal
Equipment
- Small bowl
- Sharp knife
Ingredients
- 2 lbs carrots large
- 5 tablespoons butter unsalted
- 1/2 cup brown sugar light
- 1 teaspoon salt
- 1/2 teaspoon pepper black
- 1/2 teaspoon cinnamon
- 1/3 cup cranberries dried
- 1/3 cup pecans candied
- 1 tablespoon thyme fresh
- 2 ounces goat cheese honey flavored
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.
Nutrition
Serving: 1carrot | Calories: 214kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 208mg | Potassium: 422mg | Fiber: 4g | Sugar: 19g | Vitamin A: 19284IU | Vitamin C: 9mg | Calcium: 70mg | Iron: 1mg
