Roasted Carrots with Goat Cheese & Pecans

Carrots roasted, then topped with drizzled honey (lightly) Goat Cheese, Pecans, & Thyme. The perfect fall appetizer & super easy to whip up.

I made this for my family on Thanksgiving a few years back and its still one of my favorite things. Balancing sweet and salty is something I enjoy doing and I think with this dish its balanced well. You can also adjust it based on your personal liking. It is a guaranteed crowd pleaser.

• FIrst roast your carrots in the oven at 400 for 40 ish minutes. Veggies vary based on your oven, so check them with a fork after 30 and decide how much time to add after. You can also season the carrots with salt and pepper.

• Next you will move the carrots to a serving platter when mostly cool and top them with a drizzle of honey (or maple syrup) followed by goat cheese, pecans & thyme. Maybe a little more salt If you are like me.

• You can also pre roast the pecans if you’d like a little toasty crunch.