Ingredients

• Carrots
  • 1lb carrots- sliced
  • 1/4 cup brown sugar
  • 2 tablespoons unsalted butter cut into pats
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/4 cup shredded parmesan cheese
• Candied Pecans
  • 2 tablespoons butter
  • 3 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1 cup roughly chopped pecan halves
  • 1/4 teaspoon sea salt

Directions

• Preheat the oven to 350 
• 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 fork-tender. Turn the carrots 3-4 times
• While the carrots are roasting, prepare the candied pecans by melting the butter in a small pan on low heat. Once the butter melts, add the maple syrup, brown sugar, and pecans. Stir for 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 cheese

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