Rodger’s Gardens is one of my favorite restaurants in Newport Beach. They change their menu seasonally and the last time I went there, I ordered a side of their oven roasted carrots. It was my favorite part of the entire meal so I decided to try out my own version at home.
Preheat the oven to 425 degrees F.
Line a baking sheet with foil. Place the carrots on the baking sheet, spreading them out in a single layer. *Crowding the carrots will cause the vegetables to steam and will take longer to cook.*
Sprinkle with the brown sugar and evenly distribute the pats of butter. Then sprinkle with salt, pepper, and cinnamon.
Place in the oven and bake for 30-40 minutes or until the carrots are just fork tender. During baking, flip 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 sea salt.
Once the carrots are cooked, put them in a serving dish. Sprinkle them evenly with the candied pecans and goat cheese. Top with fresh thyme leaves.
