The BBC Good Food logo
Maple & pecan carrots

Maple & pecan carrots

By
A star rating of 5 out of 5.7 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal96
fat4g
saturates0g
carbs15g
sugars14g
fibre3g
protein1g
low insalt0.08g
Advertisement

Ingredients

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

Method

  • STEP 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.

  • STEP 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 TIPS
GET AHEAD

You can chop the pecans up to two days ahead. Keep them in an airtight container.

Goes well with

Recipe from Good Food magazine, December 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.7 ratings
Advertisement
Advertisement
Advertisement

Sponsored content