Description
A sweet and savory appetizer featuring tender caramelized carrot rounds topped with creamy brie, tart cranberries, crunchy pecans, and a spicy honey drizzle.
Ingredients
Scale
For the Crust:
- 4 large carrots, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 4 oz brie cheese, sliced
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- 2 tablespoons honey
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh thyme for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss carrot rounds with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
- In a skillet over medium heat, melt butter and stir in brown sugar. Add roasted carrot rounds and cook for 2-3 minutes, turning to coat and caramelize.
- Top each caramelized carrot round with a slice of brie. Return to the oven for 3-5 minutes, until brie is melted.
- In a small bowl, mix honey and red pepper flakes. Microwave for 15 seconds or warm gently on the stovetop.
- Arrange carrot rounds on a serving platter. Sprinkle with dried cranberries and chopped pecans. Drizzle with hot honey and garnish with fresh thyme before serving.
Notes
You can customize the seasonings to taste.