Maple Pecan Roasted Carrots (classic)
Printed from Inclusive Kitchen — Maple Pecan Roasted Carrots
Maple Pecan Roasted Carrots are a delightful blend of sweet and savory, making them a perfect side dish for any meal. The natural sweetness of the carrots is enhanced by a drizzle of pure maple syrup, while the toasted pecans add a satisfying crunch that elevates the dish to new heights. This recipe is not just about flavor; it’s also about texture, creating a harmonious balance that will have your guests asking for seconds.
Historically, carrots have been cultivated for thousands of years, originally grown for their medicinal properties rather than their culinary appeal. The combination of maple syrup and pecans hails from the Northeastern United States, where maple trees are tapped for their sap, creating a sweet syrup that pairs beautifully with roasted vegetables. It’s a classic flavor profile that brings a touch of autumn to your table, no matter the season.
To prepare these roasted carrots, you’ll want to select fresh, vibrant carrots, ideally of similar size for even cooking. The roasting process caramelizes the natural sugars in the carrots, enhancing their sweetness and creating a lovely golden color. And let’s be honest, who doesn’t love a dish that looks as good as it tastes? Just be careful not to eat all the pecans before they make it to the oven; they’re that good!
Ingredients
- 1.5 pounds carrots
- 0.25 cup maple syrup
- 0.5 cup pecans
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh thyme
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting, allowing the carrots to caramelize beautifully without burning.
- Wash and peel 1.5 pounds of carrots, then cut them into uniform pieces, about 2 inches long. This ensures even cooking and a consistent texture.
- In a large mixing bowl, combine the carrots with 2 tablespoons of olive oil, 0.25 cup of maple syrup, 0.5 cup of chopped pecans, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Toss everything together until the carrots are well-coated.
- Spread the coated carrots and pecans in a single layer on a large baking sheet. Avoid overcrowding the pan, as this can lead to steaming rather than roasting.
- Roast the carrots in the preheated oven for about 20 minutes. Halfway through, give them a good stir to ensure even browning and caramelization.
- After 20 minutes, check the carrots for doneness. They should be tender when pierced with a fork and slightly caramelized on the edges.
- If they need more time, continue roasting for an additional 5-10 minutes, keeping an eye on them to prevent burning.
- Once done, remove the carrots from the oven and sprinkle with 1 teaspoon of fresh thyme for added flavor. The thyme complements the sweetness of the maple syrup beautifully.
- Let the carrots cool for a few minutes before serving. This allows the flavors to meld together and makes them easier to handle.
- Serve warm as a side dish to your favorite protein or as part of a vegetarian feast. They pair wonderfully with roasted chicken or grilled tofu.
Nutrition (per serving)
- Calories: 220
- Carbs g: 30
- Protein g: 3
- Fat g: 10
- Sugar g: 15
