Roasted Carrots with Cheese and Quick Candied Nuts

Ingredients

• 1 ¼ lbs carrots, roughly chopped into 1-2-inch pieces
• 2 tbsp brown sugar (maple syrup or honey would also work)
• 4 tbsp Imperfect Foods Unsalted Butter, cut into slices
• 1 tsp kosher salt
• ½ tsp pepper
• ½ tsp Imperfect Foods Ground Cinnamon
• 5 ounces creamy cheese, like goat cheese or feta
• 1 tbsp fresh thyme leaves, to garnish

Candied Nuts

• 1 tbsp unsalted butter
• 2 tbsp brown sugar (or maple syrup or honey)
• 1 ½ cups nuts (pecans, walnuts or hazelnuts work well)
• ½ tsp kosher salt
• 1 tbsp water
• ½ tsp vanilla

Directions

1. Preheat oven to 350℉. Line two baking sheets with parchment paper or a silicone baking mat.
2. Melt the butter in a small saucepan over medium low heat. Add nuts and stir continuously for 2-3 minutes, to lightly toast.
3. Add brown sugar (or maple syrup/honey) to the nuts and stir for an additional 2 minutes. Stir in salt, water and vanilla.
4. Remove nuts from heat and spread evenly on one of the lined baking sheets and bake for 5-7 minutes. Remove from the oven and cool.
5. Increase oven temperature to 425℉.
6. Place chopped carrots on one of the baking sheets in a single layer. Sprinkle brown sugar (or maple syrup/honey) and place slices of butter evenly around the carrots. Sprinkle salt, pepper and cinnamon all over the carrots.
7. Bake for 25-30 minutes, or until the carrots are fork tender. Rotate the baking sheet halfway through.
8. Place cooked carrots on a serving dish and sprinkle evenly with candied nuts and crumbled cheese. Garnish with thyme leaves.

Recipe Notes and Variations

• If you loved these Roasted Carrots with Candied Nuts, check out our other delicious sides like these Simple Sauteed Green Beans and Mushrooms.