Maple & pecan carrots

Maple & pecan carrots

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)
By
Magazine subscription – 3 issues for £5

Prep: 10 mins Cook: 40 mins

Easy

Serves 8
Sweet maple syrup and pecan nuts go brilliantly with roasted carrots in this festive vegetarian side dish

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal96
  • fat4g
  • saturates0g
  • carbs15g
  • sugars14g
  • fibre3g
  • protein1g
  • salt0.08g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 1kg carrot, quartered
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree…

  • 25g pecans, chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

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 Tip

    Get ahead

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

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
glasgow
27th Nov, 2016
5.05
Absolutely loved this! Made it yesterday for a Thanksgiving Dinner and everyone loved it. I followed the recipe exactly and it was so easy. I'll be making this for Christmas Lunch but I think I'll try it with half carrots and half parsnips.
debrafromhull
14th Jul, 2012
5.05
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
28th Dec, 2011
very very nice, I made for xmas day in the last 3 years .. it's sure is a winner!! give it a go!!
crazycanuck
2nd Dec, 2011
5.05
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
12th Oct, 2011
5.05
Delicious...even those who don't like cooked carrots (I'm one of them) will enjoy this dish.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?