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Roasted Rainbow Carrots with Maple and Pecans

An easy and delicious side dish that doesn’t require a special occasion to make.

Baked Carrots with Maple and Pecans

Rainbow colored carrots make such a pretty side dish.

They come in purple, white, red, yellow and orange, as well as variants on these colors.

What struck me the most when I first tried rainbow carrots was that there’s a subtle difference in taste between certain colors.

For example, the yellow and white carrots were slightly sweeter than the purple and red carrots.

What also surprised me was that the center cores of the purple carrots were orange rather than solid purple.

The purple carrots that have an orange center are quite eye-catching when sliced widthwise because of the contrasting colors that sort of resemble a pinwheel in motion.

 

The coloring inside of the purple and red carrots actually depends on the amount of “pigment” or “anthocyanins” that each carrot has.

So you never know, you may just get a purple carrot that’s purple all the way through. 

The bunch of rainbow carrots in this recipe has a variety of colors……purple, bright yellow, creamy white, orange, and a brownish red.

In this recipe, the carrots are first baked (covered) until fork tender, then they’re oven roasted (uncovered) for a short time to brown them around the edges (caramelize).

In most recipes for roasted carrots, they’re cooked by oven roasting them only until the carrots are browned and caramelized….which is of course is delicious.   

I found that by baking them first, the beautiful colors of the carrots are nicely preserved and look vibrant even after lightly roasting them.

Maple Roasted Carrots in Pan

In this recipe, about 3 inches of the stems are left on

This isn’t a requirement but leaving some of the stems on gives the dish a rustic and appetizing look especially when served in a shallow baking dish or pan (Gratin or Au Gratin pan); or a small sheet pan with edges.

The subtle maple flavor compliments the earthy taste of the carrots and the pecans add a nice light crunch to the mix.

And feel free to substitute the rainbow carrots with regular orange carrots if preferred.

Here are more side dishes you may like “Candied Yams with Marshmallows and Pecans“, “Bourbon and Maple Brussels Sprouts with Pear and Feta“, “Spaghetti Squash with Mushrooms and Tomatoes“.

Let’s check out the ingredients.

Baked Carrots with Maple

For the Recipe – A bunch of Rainbow (colored) carrots with stems (or all orange colored if preferred), olive oil, pure maple syrup, salt and pecans

For the Equipment – A shallow baking dish or pan (Gratin or Au Gratin pan); or a small sheet pan with edges.

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat the oven to 425 degrees F.

Carrots on Cutting Board

Trim the stems and leaves from the carrots, leaving about 3-inches of the stems attached to the carrots.

Carrots on Cutting Board

Wash the carrots and stems thoroughly under cold water to remove any dirt.

Carrots on Cutting Board

Then, trim off the thin root at the bottom of each carrot and…

Carrots on Cutting Board

Carrots on Cutting Board

Carrots on Cutting Board

…peel the carrots.

Peeled Carrots in Pan

In a shallow baking dish or pan such as a Gratin or Au Gratin pan, lay the carrots out so that each one is laying in the opposite direction (this saves some space in the baking dish or pan).

Add olive oil on carrots

Drizzle olive oil on top of the carrots.

Peeled carrots in pan

Then, turn over and roll each carrot in the olive oil so that all sides of the carrots are coated in oil.

Drizzle maple syrup on carrots

Next, drizzle maple syrup on the carrots…

Add salt on carrots

…and top them with a sprinkle of salt.

Roll carrots in pan

Then turn over and roll each carrot…

Carrots in skillet

…so that the salt and maple syrup lightly coats all sides of the carrots.

Foil on top of carrots

Skillet wrapped in foil

Cover the baking pan with foil and bake in a preheated oven until the carrots are fork tender (about 20 minutes).

Baked carrots in pan

Next, remove the pan from the oven and carefully remove the foil (there may be steam when opening foil).

Put the pan with the carrots back in the oven (uncovered) until the carrots are brown around the edges (lightly caramelized) (about 10 minutes).

Baked Carrots with Maple

Maple Roasted Carrots in Pan

For Serving – Remove the pan from the oven and lightly drizzle olive oil on top of the carrots (so the chopped pecans will stick to the top of the carrots)…then top the carrots with finely chopped pecans.

Maple Roasted Carrots in Pan

Serve right away while warm.

Maple Roasted Carrots in Pan

Thank you so much for stopping by CCC!

Maple Pecan Baked Carrots

Here Are More Recipes with Carrots You May Like:

Carrot Cake Banana Bread Baked Doughnuts with Cream Cheese Frosting

Slow Cooker Pot Roast with Carrots, Potatoes and Gravy

Slow Cooker Split Pea and Ham Soup 

Roaster Pan Beef Stew with Carrots, Potatoes and Red Wine

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Maple Roasted Carrots in Pan

Roasted Carrots with Maple and Pecans

As delicious as they are beautiful, these carrots are super easy to make.
Print Pin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: American
Keyword: Carrots, Vegetables
Servings: 3 (Depending on size of the carrots, serves about 3)

Equipment

  • A shallow baking dish or pan (Gratin or Au Gratin pan); or a small sheet pan with edges can also be used

Ingredients

For Cooking:

  • 1 bunch (about 7 carrots) Rainbow (colored) carrots with stems or bunch of orange carrots if preferred
  • 2 tablespoons olive oil (for cooking the carrots)
  • 3 pinches salt
  • 2 tablespoons pure maple syrup

For Serving:

  • 2 drizzles olive oil
  • 2 tablespoons finely chopped pecans

Instructions

For Cooking:

  • Preheat the oven to 425 degrees F.
  • Trim the stems and leaves from the carrots, leaving about 3-inches of the stems attached to the carrots.
    Wash the carrots and stems thoroughly under cold water to remove any dirt. Trim off the thin root at the bottom of each carrot. Peel the carrots.
  • In a shallow baking dish or pan such as a Gratin or Au Gratin pan, lay the carrots out so that each one is laying in the opposite direction (this saves some space in the baking dish or pan).
  • Drizzle olive oil on top of the carrots. Then, turn over and roll each carrot in the olive oil so that all sides of the carrots are coated in oil.
  • Drizzle maple syrup on the carrots and top them with a sprinkle of salt.
  • Then turn over and roll each carrot so that the salt and maple syrup lightly coats all sides of the carrots.
  • Cover the baking pan with foil and bake in a preheated oven until the carrots are fork tender (about 20 minutes).
  • Next, remove the pan from the oven and carefully remove the foil (there may be steam when opening foil).
    Put the pan with the carrots back in the oven (uncovered) until the carrots are brown around the edges (lightly caramelized) (about 10 minutes).

For Serving:

  • Remove the pan from the oven and lightly drizzle olive oil on top of the carrots (so the chopped pecans will stick to the top of the carrots) and top the carrots with finely chopped pecans.
  • Serve right away while warm.

Notes

TIP

Before Serving - Just after removing the roasted carrots from the oven, drizzle a little olive oil on top of the carrots before adding the pecans so that the pecans will stick to the top of the carrots.
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