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Weekly Featured Recipe

Roasted Carrots with Goat Cheese & Candied Pecans
Yields: 6-8 servings


2 lbs. fresh carrots (peeled)
1/2 c. light brown sugar
4 Tbsp. grass-fed butter (unsalted, cut into pats)
1/2 tsp. cinnamon
4 oz. goat cheese
1 Tbsp. fresh thyme 
salt and pepper to taste

(Candied Pecans)

2 Tbsp. grass-fed butter
3 Tbsp. maple syrup
1 Tbsp. light brown sugar
1 c. pecan halves (coarsely chopped )
1/4 tsp. sea salt (flaked)


Preheat the oven to 350° F. Line a baking sheet with foil. Place the carrots in a single layer on the baking sheet. Sprinkle with the brown sugar and evenly distribute the pats of butter. Also, sprinkle with salt, pepper, and cinnamon. Place in the oven and bake for 50-60 minutes or until the carrots are just fork tender, turning carrots every 15 minutes. 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. 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 thyme.