Maple Roasted Carrots

I wanted to make a vegetable dish for Thanksgiving that wasn’t the same old standby. I love roasted carrots and the sweetness of maple syrup just goes with them. A little bit of balsamic vinegar adds a rich brightness and toasted pecans give them some crunch – and the best part is they are so easy to make!!

maple

Here’s how you do it:

You can use any carrots, but I like the smaller whole carrots. They look as nice as they taste. Those whole carrots have a natural sweetness that “baby” carrots just don’t.

Prepare the carrots by cutting the stems about 1/2  to one inch from the top. The fronds are edible too so save them for another dish or add them to your compost bin.

Wash and dry the carrots. No need to peel.

While the carrots are drying, toast the pecans.

Heat a heavy, dry skillet on high. Don’t add any oil. When it’s good and hot, add the pecans and shake the pan. Keep shaking until you start smelling the nut oils warming. You’ll see the pecans start to brown lightly.

Put them in a bowl to cool.

Preheat the oven to 400 degrees.

Next, toss the carrots with the vinegar, salt, maple syrup and olive oil.

maple

Lay them in a casserole dish and place in the oven. Roast for about 20 to 30 minutes.

Remove from the oven and top with the brown sugar. Reduce the heat to 350 degrees and return to the oven for another 20 to 30 minutes.

The carrots should be lightly browned and soft enough to pierce with a fork, but still have just a bit of crunch. The size of the carrots will dictate the timing, so keep an eye on them. Bigger carrots will take longer.

When they are done, remove from the oven and cover with foil to keep warm. They can be served hot or room temperature.

Just before serving, sprinkle the top with the pecans.

maple

© Copyright 2022 The Lazy Gastronome

5 from 5 votes
Maple Roasted Carrots

Roasted with maple syrup, balsamic vinegar and topped with toasted pecans.

Course: Side Dish
Cuisine: American
Keyword: carrots, lbrown sugar, maple, pecans, roast
Servings: 4 servings
Author: HelenFern
Ingredients
  • 12 -15 small to medium whole carrots with tops (make about 2-4 carrots per person)
  • 1/2 teaspoon kosher salt
  • 2 Tablespoons olive oil
  • 1 Tablespoons balsamic vinegar
  • 1/4 to 1/3 cup pure maple syrup
  • 2 Tablespoons light brown sugar
  • 2 to 3 Tablespoons chopped pecans
Instructions
  1. Prepare the carrots by cutting the stems about 1/2  to one inch from the top. The fronds are edible too so save them for another dish or add them to your compost bin.

  2. Wash and dry the carrots. No need to peel.

  3. While the carrots are drying, toast the pecans.

  4. Heat a heavy, dry skillet on high. Don't add any oil. When it's good and hot, add the pecans and shake the pan. Keep shaking until you start smelling the nut oils warming. You'll see the pecans start to brown lightly.

  5. Put them in a bowl to cool.

  6. Preheat the oven to 400 degrees.

  7. Next, toss the carrots with the vinegar, salt, maple syrup and olive oil.

  8. Lay them in a casserole dish and place in the oven. Roast for about 20 to 30 minutes.

  9. Remove from the oven and top with the brown sugar. Reduce the heat to 350 degrees and return to the oven for another 20 to 30 minutes.

  10. The carrots should be lightly browned and soft enough to pierce with a fork, but still have just a bit of crunch. The size of the carrots will dictate the timing, so keep an eye on them. Bigger carrots will take longer.

  11. When they are done, remove from the oven and cover with foil to keep warm. They can be served hot or room temperature.

  12. Just before serving, sprinkle the top with the pecans.

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

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9 Responses to Maple Roasted Carrots

  1. Paula Short says:

    Helen, what a neat twist on roasted carrots. I would have never thought to use whole carrots. And pairing them with maple syrup and pecans sounds great.
    Visiting today from FF#19,20&21

  2. BERNADETTE says:

    I could eat a plate of these delectable carrots for lunch.

  3. Bernice says:

    5 stars
    This is my favourite way to do carrots. They go so well with roasted and smoked meats!

  4. Liz says:

    5 stars
    We all loved these roasted carrots. I left off the nuts since half the family won’t eat them, but I’ll have to make half with pecans next time!!!

  5. Kim Beaulieu says:

    5 stars
    Love this recipe. It’s the perfect side dish for the holidays.

  6. Mina says:

    5 stars
    This recipe makes the perfect side dish for holidays! It looks fantastic!

  7. Nicole NK says:

    This is so perfect for the holidays!

  8. Lisa says:

    5 stars
    What a great side dish.

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