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
  1. Preheat oven to 375°. Line a rimmed baking sheet with foil.
  2. 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.
  3. Bake until golden brown and tender, 25 to 30 minutes, gently stirring twice.
  4. Crumble cheese over vegetables and sprinkle with pecans. Garnish with thyme, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/roasted-carrots-parsnips-candied-pecans-goat-cheese/