Roasted carrots make a delightful side dish that combines sweetness with a touch of savory warmth. With their caramelized edges and soft, tender centers, these carrots gain extra depth from a hint of cinnamon and a sprinkle of fresh thyme. Perfect for holiday gatherings or a comforting weeknight dinner, this dish brings a pop of flavor and color to any table.
A Sweet and Savory Touch for Your Table
What makes these roasted carrots so special is the combination of flavors and textures. Roasting naturally enhances the carrots’ sweetness, while a brown sugar and cinnamon glaze gives each bite a warm, caramelized taste. Topping the carrots with dried cranberries, goat cheese, and pecans brings extra contrast to the dish, creating a side that’s as pleasing to the eye as it is to the palate.
Customizing Your Roasted Carrots
This recipe is adaptable, so you can easily make it your own:
- Switch the Nuts: Try walnuts or almonds if pecans aren’t your favorite, or for a more subtle nut flavor.
- Experiment with Cheese: If honey goat cheese isn’t available, try regular goat cheese or even crumbled feta for a sharper tang.
- Add Herbs: Fresh thyme is lovely, but rosemary or sage also bring an aromatic touch that pairs well with roasted vegetables.
Creative Ways to Serve Roasted Carrots
Roasted carrots are a versatile addition to many meals, and their warm, slightly sweet flavor pairs well with a variety of dishes. Here are some fun ideas to incorporate these carrots into your meals:
- Brunch Upgrade: Chop the roasted carrots and add them to an omelet or frittata for a splash of color and extra flavor.
- Warm Grain Salad: Toss roasted carrots into a warm quinoa or couscous salad. They can add texture and a touch of natural sweetness.
- Roasted Vegetable Platter: Serve them as part of a colorful vegetable platter, alongside root vegetables like parsnips and sweet potatoes.
- Casual Dinner Pairing: Try them alongside Sticky Wings for a tasty, laid-back meal. Or pair these roasted carrots with Crusted Chicken Romano as a special side.
How to Store and Reheat Roasted Carrots
If you have any leftovers, storing and reheating them is simple. Keep the carrots in an airtight container in the refrigerator for up to three days. When you’re ready to enjoy them again, reheat in the oven at 350°F. This will retain the caramelized texture, or quickly warm them in a skillet on the stovetop. Just a quick reheat will revive the flavors and textures beautifully.
This roasted carrot recipe enhances any meal with its layered flavors and colorful presentation. It’s a side dish that delivers complexity and warmth without any hassle.
Roasted Carrots
Ingredients
- 2 pounds large carrots
- 5 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cinnamon
- 1/3 cup dried cranberries
- 1/3 cup candied pecans
- 1 tablespoon fresh thyme
- 2 ounces honey-flavored goat cheese
Instructions
- Preheat your oven to 350°F and prepare a baking sheet lined with parchment paper. Set it aside.
- Place the dried cranberries in a small bowl and cover them with warm water to rehydrate. Set aside.
- Peel the carrots and place them on the baking sheet. If any carrots are particularly thick, slice them in half lengthwise to ensure even baking.
- Melt the butter in a microwave-safe bowl, then add the brown sugar, salt, pepper, and cinnamon, stirring until well combined.
- Pour the butter mixture over the carrots, turning them to coat evenly. Bake for 50 minutes, flipping them halfway through. Drain the cranberries and add them to the carrots when you flip them.
- After baking, transfer the carrots to a serving platter and garnish with crumbled goat cheese, candied pecans, and fresh thyme.