Steaming and boiling tend to dilute the flavor of vegetables, but roasting concentrates their natural deliciousness. These roasted carrots are no exception! They are delicious, and they come together in a snap.
Don’t stress out if the carrots char a bit. This actually adds a great texture and flavor. But do be careful not to overcook the carrots once the maple syrup has been added, because the syrup’s sugar content makes it likely to burn.
Finally, we sprinkle on a handful of pecans for that extra crunch. Not only do they taste great, but they’re also a great source of vitamins and minerals. Plus, nuts give us energy! And we could all use a bit of that.
roasted carrots with maple syrup and pecans recipe
- 2 lbs carrots, peeled
- 2 tsp olive oil
- 1/2 tsp kosher salt
- 3 Tbsp pure maple syrup
- 1/4 cup pecans, chopped
- Place a rack in the center of the oven and preheat to 425 degrees. Trim both ends of each carrot and cut in half. Split the bottom (the thinner end) in half lengthwise, and cut the top (the thicker end) into quarters lengthwise. (Essentially, you are making the whole carrot into equally sized carrot sticks.)
- Place the carrot sticks onto a large baking sheet and drizzle over the olive oil. Sprinkle the carrots with salt and toss the carrots until completely and evenly coated in the olive oil and salt. Shake the carrots into a single layer and cover the baking sheet with foil.
- Bake 10 minutes, then remove foil and cook 10–15 minutes more, turning the carrots once halfway through. Remove from the oven, drizzle with maple syrup and sprinkle with chopped pecans. Return the pan to the oven for an additional 5 minutes or until the carrots have reached the desired level of tenderness and the pecans are nicely toasted.
- Transfer the carrots to a serving dish, scooping up the excess syrup and nuts from the roasting pan and spooning it over the carrots. Enjoy!
Add a dash of paprika or chili powder for some light spice!