Yield: 3(Depending on size of the carrots, serves about 3)
1bunch (about 7 carrots)Rainbow (colored) carrots with stemsor bunch of orange carrots if preferred
2tablespoonsolive oil(for cooking the carrots)
2tablespoonspure maple syrup
2tablespoonsfinely chopped pecans
A shallow baking dish or pan (Gratin or Au Gratin pan); or a small sheet pan with edges can also be used
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).
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.
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.