Maple Pecan Roasted Carrots (diabetic)
Printed from Inclusive Kitchen — Maple Pecan Roasted Carrots
Maple Pecan Roasted Carrots are a delightful twist on a classic side dish, combining the earthy sweetness of carrots with the rich crunch of pecans. This diabetic-friendly version reduces sugar while still delivering a satisfying flavor profile, making it a perfect accompaniment to any meal. The natural sweetness of the carrots shines through, enhanced by a touch of maple syrup and the nutty goodness of toasted pecans.
Historically, carrots have been cultivated for thousands of years, originally grown for their leaves and seeds rather than their roots. Over time, they became a staple in various cuisines, celebrated for their versatility and health benefits. In this recipe, we honor that tradition while adapting it for modern dietary needs, ensuring everyone can enjoy this vibrant dish without compromising on taste.
To prepare these roasted carrots, you’ll need a few simple ingredients and some basic kitchen equipment. The combination of roasting and the addition of maple syrup creates a caramelized exterior that is hard to resist. Plus, the pecans add a delightful crunch that contrasts beautifully with the tender carrots. It’s a dish that not only looks stunning on the plate but also tastes like a warm hug on a chilly evening. Just be careful not to eat them all before they hit the table—your guests might start to wonder if they’re really just a side dish or the main event!
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Ingredients
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 1 tablespoon maple syrup, sugar-free
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup pecans, chopped
- 1 tablespoon fresh thyme, chopped (optional)
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting, allowing the carrots to caramelize beautifully without burning.
- Prepare a large baking sheet by lining it with parchment paper. This will help prevent the carrots from sticking and make cleanup a breeze.
- In a large bowl, combine the peeled and cut carrots with olive oil, sugar-free maple syrup, salt, and black pepper. Toss everything together until the carrots are evenly coated.
- Spread the carrots in a single layer on the prepared baking sheet. Make sure they are not overcrowded; this allows them to roast evenly and develop that lovely caramelization.
- Roast the carrots in the preheated oven for about 20 minutes. Halfway through, give them a good stir to ensure they cook evenly and get that golden color on all sides.
- While the carrots are roasting, chop the pecans. Toasting them lightly in a dry skillet over medium heat for about 5 minutes can enhance their flavor, but keep an eye on them to prevent burning.
- After 20 minutes, check the carrots for doneness. They should be tender when pierced with a fork but still have a slight bite. If they need more time, roast for an additional 5-10 minutes.
- Once the carrots are done, remove them from the oven and immediately sprinkle the toasted pecans over the top. If using, add the fresh thyme for an aromatic touch.
- Toss everything gently to combine, allowing the warm carrots to absorb the nutty flavor of the pecans. This step is crucial for maximizing flavor.
- Serve the Maple Pecan Roasted Carrots warm as a side dish. They pair wonderfully with roasted meats or can stand alone as a hearty vegetarian option.
- Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave, but be careful not to overcook them.
- Enjoy this dish as a reminder that healthy eating can be delicious and satisfying. Just remember, moderation is key—unless you’re talking about seconds!
Nutrition (per serving)
- Calories: 150
- Carbs g: 20
- Protein g: 2
- Fat g: 7
- Sugar g: 4
