These Roasted Carrots with Maple Syrup are a great fall side dish. Sweet roasted carrots topped with a sweet maple syrup topping with toasted pecans. Goes great with all your fall main courses!
If you have had a chance to check out my Maple Pecan Baked Brie, this is another recipe that you’ll like to try. Well, if you like carrots…lol. I was thinking the other day how delicious that topping was and why not try it out on a vegetable. So, here we have it. And, this is the carrot side dish you need to be making for Thanksgiving this year! These carrots are so sweet and delicious and really easy to make.
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What Is This Carrot Dish Like
- Difficulty – This is a pretty straightforward recipe that doesn’t require much prep time. Just follow the simple recipe and check the notes if you need more information for getting a perfect result!
- Taste – The carrots are perfectly roasted and delicious. The topping gives these carrots a over the top flavour from the maple syrup and pecans.
- Serving – This side dish will serve six generous servings. In the recipe card at the end of the post, you can adjust the servings.
Ingredients
- Carrots – Use good quality carrots that are bright in colour that are not split. These will be fresher and sweeter.
- Seasonings – I just used regular table salt and black pepper.
- Olive oil – A small amount of olive oil is used to drizzle over the carrots before roasting.
- Butter – Unsalted butter is used to make the topping.
- Brown sugar – Brown sugar is used to combine with the butter and maple syrup for the topping.
- Pecans – This recipe uses about 1/2 cup of pecans cut in half and toasted. It’s important to toast the pecans to get the best flavour.
- Maple syrup – Use maple syrup and not pancake syrup for this recipe. Yes, I know it’s expensive, but it’s necessary to achieve the best results.
Instructions
- Preheat oven – Preheat oven to 375 degrees f/190 degrees c and have ready a large baking tray.
- Roast carrots – Arrange the carrots on the baking tray and drizzle over the olive oil. Sprinkle over salt and pepper. Roast for about 20 – 25 minutes or until soft.
- Make the maple topping – In a small saucepan over medium heat, add the butter and allow it to melt, about 1 minute. Add the brown sugar and give a really good stir until it’s combined well. Add the maple syrup and stir well. Bring to a simmer until the maple syrup foams up, this will take about 2 minutes. Add the pecans and stir well. Remove from heat.
- Top and serve – Remove the carrots from the oven and transfer to a serving dish. Pour over the maple pecan topping. Serve immediately.
Recipe Tips
- Cut carrots to equal size – Make sure to cut the carrots to similar sizes to ensure they cook evenly.
- Use a non stick baking pan – To ensure the carrots don’t stick to the pan, it’s best to use a non stick pan.
- Toasting pecans – It’s important to toast the pecans for this recipe. It’s brings so much extra flavour. Be careful when toasting the pecans so you don’t burn them. As soon as you can start to smell them toasting, they are done!
- Cooking maple syrup – Only heat this for about 2 minutes. Any longer and it will start to crystallise and become hard.
- Cook just before serving – This is a side dish that is best served fresh.
Substitutions
- Carrots – I used large carrots and cut them in to smaller pieces. You could use baby carrots, heirloom carrots or even butternut squash, parsnips or sweet potatoes.
- Maple Syrup – Alternatively, you could omit the maple syrup and use honey, brown sugar, raw sugar, molasses, agave syrup, corn syrup or even date paste.
- Pecans – Pecans add a great flavour to these carrots, but you can easily use walnuts.
Serving
These roasted carrots will go great with Fluffy Mashed Potatoes, Caramelized Onion Gravy and a Lemon and Rosemary Roasted Chicken. Apart from those classics, here’s a few more dishes you might like to serve with these carrots.
- Simmered Pork Tenderloin Pot Roast
- Roasted Spatchcock Chicken
- Slow Cooker Lemon & Rosemary Chicken
- Crispy Roasted Potatoes
- Potato and Spinach Gratin
Frequently Asked Questions
Can you reheat cooked carrots?
Cooked carrots are best served fresh. However, yes you can reheat them no problem at all. The best way to reheat cooked carrots is place them on a baking tray and reheat for about 10 minutes in a preheated 350 degrees f/180 degrees c oven.
Do you need to boil carrots before roasting?
No, it isn’t necessary to boil carrots before roasting. They will cook just fine in the oven without boiling.
Do you have to peel carrots before cooking?
Peeling carrots is down to personal taste. You can cook carrots with the peel or without. If you choose to cook carrots unpeeled, it’s recommended to scrub them really well.
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Roasted Carrots with Maple Syrup
These Roasted Carrots with Maple Syrup are a great fall side dish. Sweet roasted carrots topped with a sweet maple syrup topping with toasted pecans. Goes great with all your fall main courses!
Servings: 6 servings
Calories: 229kcal
Ingredients
- 2 lbs carrots peeled, trimmed and cut in half length ways and then cut in half sideways
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1/3 cup maple syrup
- 1/2 cup pecans halved and toasted
Instructions
- Preheat oven to 375 degrees f/190 degrees c and have ready a large baking tray.
- Arrange the carrots on the baking tray and drizzle over the olive oil. Sprinkle over salt and pepper. Roast for about 20 – 25 minutes or until soft.
- In a small saucepan over medium heat, add the butter and allow it to melt, about 1 minute. Add the brown sugar and give a really good stir until it’s combined well. Add the maple syrup and stir well. Bring to a simmer until the maple syrup foams up, this will take about 2 minutes. Add the pecans and stir well. Remove from heat.
- Remove the carrots from the oven and transfer to a serving dish. Pour over the maple pecan topping. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Roasted Carrots with Maple Syrup
Amount Per Serving (1 serving)
Calories 229
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 10mg3%
Sodium 524mg23%
Potassium 564mg16%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 20g22%
Protein 2g4%
Vitamin A 25381IU508%
Vitamin C 9mg11%
Calcium 79mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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