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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Monday, January 24, 2011

Thyme Roasted Carrots with Pecans and Goat Cheese

I'm guessing we all need a little vegetable in our lives. Here's a dish to give you just that. But reader beware - these are no ordinary vegetables. These carrots have been doused with love and flavor. Its really the only way to go if you want to eat your veggies and enjoy them too.

This recipe is a snap to make, and there's no measuring required. You can use as much or as little of each ingredient as you want. Here we go:

Thyme Roasted Carrots with Pecans and Goat Cheese

Carrots - chopped (I used baby carrots this time, but anything will work)
Olive oil
Dried thyme
Pecans - chopped
Goat cheese - crumbled

Preheat oven to 375 degrees. Arrange carrots in a single layer on a baking sheet. Drizzle olive oil over carrots just to coat. Sprinkle thyme and salt, and using a rubber spatula, toss carrots to ensure oil, salt, and thyme are evenly distributed.

Roast carrots until just fork tender. The roasting time will depend on how big your carrots are. For my baby carrots, it was about 30 minutes. Remove baking sheet from oven. Add pecans to carrots and stir to combine. Return sheet to oven and bake for 7-8 minutes, or until pecans are toasted.

Crumble with goat cheese just before serving. Then enjoy!



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