Baby Carrots with Candied Pecans and Goat Cheese

• 2 pounds baby carrots - (or regular peeled carrots)

• 1/4 cup brown sugar

• 4 tablespoons unsalted butter - cut into pats

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon cinnamon

• 4 ounces goat cheese - crumbled

Candied Pecans:

• 2 tablespoons butter

• 3 tablespoons maple syrup

• 1 tablespoon brown sugar

• 1 cup roughly chopped pecan halves

• 1/4 teaspoon flaked sea salt

In the instant pot, put 1 cup of water, vegetable steamer, and carrots. Cook on high for 3 minutes with a quick release. 

While the carrots cook, make 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, remove the carrots (to serving bowl, then cover to keep warm), steamer and water. Dry the pot with a paper towel. Return the pot and set to Saute. Melt the butter, then add the sugar, salt, pepper, and cinnamon. Stir for about two minutes. Add the carrots,, stir until well coated. Return to serving bowl and sprinkle the top with goat cheese.

Baby Carrots with Candied Pecans and Goat Cheese based on this recipe