Maple & pecan carrots
- Good Food team
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Serves 8
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 5 out of 5.7 ratingsRate
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Sweet maple syrup and pecan nuts go brilliantly with roasted carrots in this festive vegetarian side dish
Easily doubled
Easily halved
Vegetarian
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Chestnut, bacon & cranberry stuffing
A star rating of 4.8 out of 5.52 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1kg carrot
quartered
-
1 tbsp olive oil
-
4 tbsp maple syrup
-
25g pecans
chopped
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Nutrition: per serving
-
kcal96
-
fat4g
-
saturates0g
-
carbs15g
-
sugars14g
-
fibre3g
-
protein1g
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salt0.08g
low
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Method
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step 1
Heat oven to 220C/200C fan/gas 7. You can do this while the turkey is resting. Place the carrots on a large baking tray, toss with the oil and plenty of salt, then spread out in an even layer. Cover with foil and roast for 10 mins, then remove the foil and cook for 20 mins more.
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step 2
Drizzle with the syrup and scatter over the nuts, then return to the oven for a final 10 mins until the carrots are soft and golden and the pecans toasted.
RECIPE TIPS
GET AHEAD
You can chop the pecans up to two days ahead. Keep them in an airtight container.
Recipe from Good Food magazine, December 2009
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A star rating of 5 out of 5.7 ratings
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