Roasted Carrots

Carrots roasted to perfection with cranberries and pecans covered in a buttery
brown sugar syrup.

Servings: 8 servings

Author: Joy Kincaid

Prep Time:
15 minutes

Cook Time:
48 minutes

Total Time:
1 hour, 5 minutes

Side Dish

American

fall recipes winter recipes

Instructions

1 Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and
set aside.
2 In a small bowl, add the dried cranberries and cover with warm water to plump
and rehydrate. Set aside.
3 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.
4 Melt the butter and add the brown sugar, salt, pepper and cinnamon. Stir to
combine.
5 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.
6 After baking, transfer the carrots to your serving platter and garnish with
honey goat cheese, candied pecans and fresh thyme.