These Roasted Carrots and Parsnips with Candied Pecans and Goat Cheese, with caramelized sweetness, tangy goat cheese, and crunchy pecans, are impressive enough for a holiday spread yet easy enough for a weeknight meal.
Roasted Carrots and Parsnips with Candied Pecans and Goat Cheese
Makes 4 to 6 servings
Ingredients
- 1 pound carrots, peeled and cut into 3-inch pieces
- 1 pound parsnips, peeled, quartered if large, and cut into 3-inch pieces
- 2 tablespoons sorghum syrup
- ¼ cup unsalted butter, cut into cubes
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground chipotle powder
- ⅛ teaspoon ground ginger
- ¼ cup crumbled goat cheese
- ¼ cup candied pecans
- Garnish: fresh thyme
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with foil.
- Arrange carrots and parsnips in a single layer on prepared baking sheet. Drizzle with sorghum and arrange cubed butter over vegetables. In a small bowl, stir together salt, pepper, chipotle powder, and ginger. Sprinkle over vegetables.
- Bake until golden brown and tender, 25 to 30 minutes, gently stirring twice.
- Crumble cheese over vegetables and sprinkle with pecans. Garnish with thyme, if desired.
