Clear your kitchen counter and grab your baking tray! These sweet glazed carrots with pecans and feta cheese are the ultimate fall side dish you’ll want to start making even before you finish this sentence. Cinnamon and brown sugar are not the usual ingredients we would mix with carrots over here in Slovenia, but boy, are we missing out! You’ll see. Just save the recipe and give it a try!
- 1 kg carrots
- 1/2 cup brown sugar (200 g)
- 1/2 teaspoon cinnamon
- 1 teaspoon herbes de Provence
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 table spoons butter (60 g)
- 1 cup pecans (150 g)
- 2 table spoons butter (30 g)
- 1 table spoon brown sugar
- 3 table spoons maple syrup
- 1/3 teaspoon salt
- 100 g feta cheese
Peel the carrots and lay them on a baking tray lined with parchment paper. My carrots were quite chunky, so I cut them in half (crosswise and lengthwise) first.
In a little bowl mix 1/2 cup of brown sugar, 1/2 of teaspoon cinnamon, 1 teaspoon of herbes de Provence, 1 teaspoon of salt and 1/2 teaspoon of pepper; then sprinkle the mixture on top of the carrots evenly.
Slice 4 table spoons of butter into smaller pieces and lay them on top, distributing them evenly. Pop the tray into the oven and bake for about an hour on 180 degrees Celsius. Every 15 minutes or so turn the carrots around, so they get baked on all sides.
10 minutes before the carrots are done, melt 2 table spoons of butter in a small pan, and chop the pecans in smaller chunks. Then add 1 table spoon of brown sugar, 3 table spoons of maple syrup and the chopped pecans to the small pan. Stir until the sauce thickens up a bit, then add 1/3 teaspoon of salt and set aside.
When the carrots are done, transfer them to a serving dish and top them off with the candied pecan mixture and crumbled feta cheese. Enjoy!
This side dish will be enough for 4-5 people. I made some chicken with onions alongside and it fit together real nicely! Will you give it a try?