1 lb carrots, peeled
1/4 c. brown sugar
2 Tbsp unsalted butter, cut into pats
Salt and Pepper
1/4 tsp cinnamon
2 ounces goat cheese, crumbled
Few fresh thyme leaves to garnish

Candied Pecans:
1 Tbsp butter
1 Tbsp maple syrup
1 Tbsp brown sugar
1/2 c. pecan halves
Pinch of sea salt

Preheat oven to 350 degrees F.
Line a baking sheet with foil. Place the carrots in a single layer on the baking sheet. Sprinkle with 1/4 c. brown sugar, cinnamon, S&P, then spread pads of butter evenly over carrots.
Place in the oven and bake for one hour if carrot ends are thick (1 inch in diameter), or 50 minutes if carrot ends are thin (under 1 inch in diameter). The carrots will be just fork tender. During baking, turn the carrots 3 or 4 times.
While the carrots are roasting, prepare the candied pecans by melting the butter in a small pan on low heat. Once the butter is melted, add the maple syrup, brown sugar, and pecans. Stir about 2 minutes until the mixture thickens.
Remove the candied pecans from the heat and stir in the flaked sea salt. Set aside to cool.
Once the carrots are cooked, put them in a serving dish. Sprinkle them evenly with the candied pecans and goat cheese. Finish the dish with a sprinkle of fresh thyme leaves.

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