Roasted Carrots and Parsnips with Candied Pecans and Goat Cheese

Roasted Carrots and Parsnips with Candied Pecans and Goat Cheese make an impressive side dish. The carrots and parsnips are cooked in a seasoned maple butter mixture and roasted until caramelized. Then they are tossed with goat cheese and candied pecans.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Servings:

Equipment

Rimmed Baking Sheet

Ingredients

4 large carrots peeled and cut into 2-inch strips
4 large parsnips pelled and cut into 2-inch strips
3 tablespoons melted butter
1 tablespoon maple syrup
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground ginger
1 teaspoon chopped fresh thyme
¼ cup candied pecans chopped
¼ cup crumbled goat cheese

Instructions

Preheat oven to 375 degrees F.
Arrange carrots and parsnips on a large rimmed baking sheet that has been sprayed with cooking spray.
In a small bowl stir together melted butter, maple syrup, salt, pepper, cayenne pepper, ground ginger, and fresh thyme.
Drizzle mixture over carrots and parsnips. Use a fork or spoon to stir carrots and parsnips around so they are evenly coated. Spread them out in a single layer.
Bake for 25 minutes, stirring halfway through.
Sprinkle with candied pecans and goat cheese.

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