Roasted Carrots with Maple and Pecans
As delicious as they are beautiful, these carrots make a delicious side dish and are easy to make.
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
Equipment
- A shallow baking dish or pan (Gratin or Au Gratin pan); or a small sheet pan with edges can also be used
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.