Maple Pecan Roasted Carrots (vegan)
Printed from Inclusive Kitchen — Maple Pecan Roasted Carrots
Maple Pecan Roasted Carrots are a delightful blend of sweet and savory, making them a perfect side dish for any meal. The natural sweetness of the carrots is enhanced by a drizzle of pure maple syrup, while the toasted pecans add a satisfying crunch and nutty flavor. This dish is not only visually appealing with its vibrant orange hue, but it also brings a touch of warmth and comfort to your table.
Historically, carrots have been cultivated for thousands of years, originally grown for their leaves and seeds rather than their roots. The introduction of sweet varieties in the 17th century transformed them into the beloved vegetable we know today. Pairing them with maple syrup, a staple of North American cuisine, creates a harmonious blend of flavors that celebrates both the earthiness of the carrots and the sweetness of the syrup.
To prepare this dish, you will need a few simple ingredients and minimal equipment. The combination of roasting and glazing the carrots ensures they are tender and caramelized, while the pecans provide a delightful contrast in texture. This vegan recipe is not only easy to make but also a crowd-pleaser, perfect for holiday gatherings or a cozy weeknight dinner. Just be careful not to eat all the pecans before they make it to the dish—after all, they’re not just for snacking!
Ingredients
- 1.5 pounds carrots
- 3 tablespoons maple syrup
- 2 tablespoons olive oil
- 0.5 cups pecans
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoon fresh thyme
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting vegetables, allowing them to caramelize beautifully without burning.
- Wash and peel 1.5 pounds of carrots. Cut them into uniform pieces, about 2 inches long, to ensure even cooking. You can slice them diagonally for a more elegant presentation.
- In a large mixing bowl, combine the carrots with 2 tablespoons of olive oil, 3 tablespoons of maple syrup, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Toss everything together until the carrots are well coated.
- Spread the coated carrots in a single layer on a large baking sheet. Make sure they are not overcrowded; this allows them to roast rather than steam.
- Roast the carrots in the preheated oven for 20 minutes. Halfway through, give them a good stir to ensure even cooking and caramelization.
- While the carrots are roasting, chop 0.5 cups of pecans. Toast them in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are fragrant and golden. This step enhances their flavor.
- After 20 minutes, remove the carrots from the oven and sprinkle the toasted pecans and 1 teaspoon of fresh thyme over them. Stir gently to combine.
- Return the baking sheet to the oven and roast for an additional 10 minutes. The carrots should be tender and slightly caramelized when done.
- To check for doneness, pierce a carrot with a fork; it should slide in easily. If they need more time, roast for an additional 5 minutes.
- Once done, remove the carrots from the oven and let them cool for a few minutes. This helps the flavors meld together.
- Transfer the roasted carrots to a serving dish. Drizzle with a little extra maple syrup if desired for added sweetness.
- Serve warm as a side dish, and enjoy the delightful combination of flavors and textures. These carrots are sure to impress your guests!
Nutrition (per serving)
- Calories: 180
- Carbs g: 30
- Protein g: 3
- Fat g: 8
- Sugar g: 10
