Maple & pecan carrots

Maple & pecan carrots

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 8

Sweet maple syrup and pecan nuts go brilliantly with roasted carrots in this festive vegetarian side dish

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
96
protein
1g
carbs
15g
fat
4g
saturates
0g
fibre
3g
sugar
14g
salt
0.08g

Ingredients

  • 1kg carrot, quartered
  • 1 tbsp olive oil
  • 4 tbsp maple syrup
  • 25g pecans, chopped

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Method

  1. Heat oven to 220C/200C fan/gas 7. You can do this while the turkey is resting. Place the carrots on a large baking tray, toss with the oil and plenty of salt, then spread out in an even layer. Cover with foil and roast for 10 mins, then remove the foil and cook for 20 mins more.
  2. Drizzle with the syrup and scatter over the nuts, then return to the oven for a final 10 mins until the carrots are soft and golden and the pecans toasted.

Recipe from Good Food magazine, December 2009

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Comments

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debrafromhull's picture
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Delicious! Made this yesterday for a Christmas in July dinner and they were loved by everyone. One word of advice - double up because my guests were scraping the dish to get the last bits of pecan nuts out!

hiyamod's picture

very very nice, I made for xmas day in the last 3 years .. it's sure is a winner!! give it a go!!

crazycanuck's picture
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Loved this recipe! I've never been a big fan of cooked carrots. I always preferred them raw--this recipe changed my mind. The maple syrup and pecans were the perfect accompaniment.

nafarros's picture
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Delicious...even those who don't like cooked carrots (I'm one of them) will enjoy this dish.

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