Roasted Carrots and Parsnips with Candied Pecans and Goat Cheese make an impressive side dish. The carrots and parsnips are cooked in a seasoned maple butter mixture and roasted until caramelized. Then they are tossed with goat cheese and candied pecans. Makes a great side for turkey breast or chicken. Also wonderful with Crock Pot Pot Roast or Slow Cooker 3-Packet Roast. Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save Parsnips in my opinion are one of the most neglected vegetables in the kitchen. They have a sweet earthy flavor that is accentuated by roasting them. Ingredient Notes Carrots– peeled and cut into 2-inch strips. Parsnips– peeled and cut into 2-inch strips. Maple Syrup– use real maple syrup or you can use honey instead. Fresh Thyme– fresh rosemary can be used instead of thyme for a different flavor profile. Goat Cheese– feta cheese can be used instead of goat cheese. Candied Pecans– use store-bought or homemade. Candied walnuts are also delicious. How Long To Roast I roast at 375 for about 25 minutes, stirring halfway through. They should be golden and caramelized around the edges. If you want the carrots and parsnips to not be fully tender, shorten the roasting time some. How To Make Roasted Carrots and Parsnips Preheat Oven. Preheat oven to 375 degrees and spray a rimmed baking sheet with cooking spray. Prepare the Vegetables. Arrange carrots and parsnips on baking sheet. In a bowl, mix together melted butter, maple syrup, salt, pepper, cayenne pepper, ginger, and thyme. Drizzle over vegetables. Roast vegetables. Roast for about 25 minutes, stirring halfway through. Combine and Serve. Combine the roasted vegetables with candied pecans and goat cheese and serve. Recipe Tips I add just a touch of cayenne pepper for a slight amount of heat. Add additional cayenne to make it spicy. You want to cut the thickest parts of the carrots and parsnips into the same size pieces as the thinner parts so that they all cook evenly. Storage Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days. Pin this now to find it laterPin It More Ways To Roast Vegetables Spicy Roasted Broccoli Parmesan Roasted Cauliflower Parmesan Roasted Carrots Cajun Roasted Cauliflower Italian Roasted Vegetables Roasted Carrots and Parsnips with Bacon Print Roasted Carrots and Parsnips with Candied Pecans and Goat Cheese Roasted Carrots and Parsnips with Candied Pecans and Goat Cheese make an impressive side dish. The carrots and parsnips are cooked in a seasoned maple butter mixture and roasted until caramelized. Then they are tossed with goat cheese and candied pecans. Course Side Dish Prep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutes Servings 6 Calories 207kcal EquipmentRimmed Baking Sheet Ingredients4 large carrots peeled and cut into 2-inch strips4 large parsnips pelled and cut into 2-inch strips3 tablespoons melted butter1 tablespoon maple syrup½ teaspoon salt¼ teaspoon black pepper¼ teaspoon cayenne pepper¼ teaspoon ground ginger1 teaspoon chopped fresh thyme¼ cup candied pecans chopped¼ cup crumbled goat cheese InstructionsPreheat oven to 375 degrees F.Arrange carrots and parsnips on a large rimmed baking sheet that has been sprayed with cooking spray.In a small bowl stir together melted butter, maple syrup, salt, pepper, cayenne pepper, ground ginger, and fresh thyme.Drizzle mixture over carrots and parsnips. Use a fork or spoon to stir carrots and parsnips around so they are evenly coated. Spread them out in a single layer.Bake for 25 minutes, stirring halfway through.Sprinkle with candied pecans and goat cheese. NutritionCalories: 207kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 336mg | Potassium: 557mg | Fiber: 7g | Sugar: 11g | Vitamin A: 8327IU | Vitamin C: 20mg | Calcium: 76mg | Iron: 1mg The post Roasted Carrots and Parsnips with Candied Pecans and Goat Cheese appeared first on Spicy Southern Kitchen.