Maple glaze roasted carrots topped with a pecan/herb crumble
Maple glazed roasted carrots topped with pecan/herb crumble. Not overly sweet, not too buttery. They have lots of flavor though and are easy to prepare.
Ingredients
- 2 lbs carrots
- 2 tbsp olive oil
- 1 tsp sea salt
- GLAZE INGREDIENTS:
- 1 tbsp butter (or vegan butter or olive oil)
- 1 tbsp maple syrup
- CRUMBLE INGREDIENTS:
- ¼ cup pecans
- ¼ cup parsley (or a mix of parsley and thyme for an even herbier taste)
- sea salt (to taste)
- freshly ground black peper (to taste)
Instructions
- Preheat the oven to 390F/200C.
- Clean/peel the carrots. Depending on the thickness of the carrots, cut them in half or quarters (lenghtwise). Try to get them all the same size so they roast evenly.
- On a large baking sheet toss the carrots with olive oil and sea salt. Spread them into a single layer and roast in the preheat oven. Stir halfway to brown evenly. When tender and browned, after about 25-30 minutes depending on their size, take the baking sheet out of the oven.
- Just before the carrots are ready, make the glaze. In a small sauce pan over low to medium heat melt the butter until golden brown. Remove the pan from the heat (don't let it get too hot!) and stir in the maple syrup and pumpkin spice. Set aside until you are ready to serve the carrots.
- To make the crumble, toast the pecans in a skillet over medium heat for 1-2 minutes until they start to change color. Transfer the toasted pecans to a cutting board and once they are cooled off, chop them finely. In a small mixing bowl, combine the pecans, herbs and some sea salt and freshly ground black pepper. Set aside until serving the carrots.
- Transfer the carrots to a serving platter, drizzle some maple glaze over them and top with the crumble. Serve immediately.
Notes
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.