Cranberry & Pecan Roasted Carrots

These sweet roasted carrots are topped with festive dried cranberries and crunchy toasted pecans, served on a delicious whipped lemony goat’s cheese. This side dish is brilliant for entertaining over the Christmas season and is also a perfect veggie recipe to serve all year round.

It is a wonderful way to serve roasted carrots, and this could be a starter or main course for vegetarians.

Find the dairy-free and nut-free versions in the notes below.

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Cranberry & Pecan Roasted Carrots

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Courses, Salads, Side Dishes

Servings

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-histamine, Low-sugar, Nut-free, Vegetarian

Ingredients

550 g Carrots
1 tbsp Olive Oil
1 tbsp Thyme (fresh, leaves only)
150 g Goats’ Cheese (soft and lemony)
3 tbsp Yoghurt (Greek, or goats' yoghurt)
60 g Pecan Nuts
30 g Cranberries (dried)

Instructions

Preheat the oven to 180°C (conventional).
Wash the carrots, then slice in half lengthways. Tip the carrots into a roasting tray, drizzle over the olive oil, add the thyme leaves and season with salt and pepper. Toss the carrots to make sure they are well coated. Place into the oven and roast for 30 minutes, turning every 10 minutes or so.
Whilst the carrots are roasting, make the whipped goats cheese. Crumble the goats' cheese into a mixing bowl. Add the Greek yoghurt and mix together until smooth. Use an electric whisk, hand whisk or fork. Season with salt and pepper to taste, then place into the fridge to keep cool.
Set a frying pan over a medium heat and toast the pecan nuts until they just turn dark-golden. Tip into a dish and set aside.
Once the carrots are soft and tender, remove from the oven.
To serve, spread the whipped goat’s cheese onto a serving dish, top with the roasted carrots and scatter over the toasted pecans and dried cranberries.

Notes

The whipped goats’ cheese and toasted pecans can be made 2-3 days ahead. Store the whipped goats’ cheese, well covered, for up to 3 days in the fridge. Store the toasted pecans in an airtight container in a cool, dry place.

Dairy-free, soak 150g cashew nuts in a bowl of water for at least 2 hours until they have softened (this can be overnight). Drain the water and blend the cashews well with 120ml fresh water, the juice from ½ a lemon and a pinch of salt. Keep on blending until the mixture is smooth.
Nut-free, switch the pecans to pumpkin seeds.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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