Maple-roasted Carrots With Pecans Recipe

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Maple-roasted carrots with pecans
(Image credit: Ti Media)
  • Vegan
  • Vegetarian
Serves6–8
SkillEasy
Preparation Time10 mins
Cooking Time20 mins
Total Time30 mins
Nutrition Per PortionRDA
Calories137 Kcal7%
Fat10 g14%
Saturated Fat1 g5%
Carbohydrates8 g3%

Liven up your Christmas or Sunday roast side dishes with these maple pecan carrots.

Sweet, nutty and the perfect accompaniment to your Christmas showstopper, these are sure to be a hit with all the family. Adeliciously sweet and nutty side dish –we’ve given our carrots a crunch! Carrots are an excellent source of vitamin C, perfect for protecting you from the sniffles that the festive season can bring. The maple syrup adds a caramel flavour and with a lower sugar level than honey.

Method

  1. Heat the oven to 200C/Gas 6. Put the carrots in a roasting tray and drizzle overthe olive oil and maple syrup, tossing by hand so that the carrots are evenly coated.
  2. Season well with salt and pepper then roast in the oven for 20 mins until tender and lightly caramelised. You don’t want the carrots to burn but the maple syrup should have turned a light golden brown.
  3. Remove from the oven, give the carrots a good shake to give them a final coating. Scatter over the chopped pecans before bringing to the table.

Ingredients

  • 600g baby topped carrots
  • 2tbsp olive oil
  • 1tbsp pure maple syrup
  • salt and pepper
  • 50g pecans, roughly chopped
Top Tip for making Maple-roasted Carrots With Pecans

If you’re using different carrots, just cut them into batons before roasting to ensure they cook evenly

Jessica Ransom

Jessica is a Senior Food Writer at Future and is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines and spirits. 


Jessica writes food and drink related news stories and features, curates product pages, tests and reviews equipment and also develops recipes which she styles on food shoots. Some career highlights for Jessica include chatting to one of her favourite food writers and chefs Sabrina Ghayour for an interview in Country Homes and Interiors and having the opportunity to meet the legendary Michel Roux Jr. and Raymond Blanc.