Recipe

Roasted Carrots with Candied Pecans and Goat Cheese

Name: Roasted Carrots with Candied Pecans and Goat Cheese
Yield: 6
Ingredients: 2 lbs Carrots (peeled); 2 tbsp Boar's Head Brown Sugar & Spice Ham Glaze Cooking Sauce; 1 tsp Salt; 0.5 tsp Pepper; 0.5 tsp Cinnamon; 4 oz Boar's Head Chèvre Goat Cheese (crumbled); 1 tbsp Fresh Thyme Leaves; 4 slices Butcher Craft® Thick Cut Naturally Smoked Bacon (cooked and crumbled); 0.5 cup Candied Pecans

Complete your holiday spread with this mouthwatering veggie side.Roasted carrots are coated in a sweet glaze and tossed with crispy bacon and creamy Chévre Goat Cheese to create a side dish that will rival the main course.

Serves

Ingredients

2lbs

Carrots, peeled

2tbsp

Boar's Head Brown Sugar & Spice Ham Glaze Cooking Sauce

1tsp

Salt

½tsp

Pepper

½tsp

Cinnamon

4oz

Boar's Head Chèvre Goat Cheese, crumbled

1tbsp

Fresh Thyme Leaves

4slices

Butcher Craft_® Thick Cut Naturally Smoked Bacon, cooked and crumbled

½cup

Candied Pecans

Instructions

01Preheat oven to 350º F.
02Line a baking sheet with foil. Distribute the carrots evenly on the sheet and drizzle with the Brown Sugar & Spice Ham Glaze. Top with evenly distributed pats of butter. Season with salt, pepper and cinnamon.
03Place the sheet in the oven and bake for 50 minutes or until the carrots are tender. Rotating the carrots throughout for even cooking.
04Once the carrots are cooked and tender, move them to a serving dish. Sprinkle the carrots with candied pecans, bacon crumbles and goat cheese. Garnish with the fresh thyme leaves.
05Serve and enjoy!

Made with