Every day we are getting closer to Thanksgiving now! Here’s is another side dish I just have to share with you; maple glazed roasted carrots topped with pecan/herb crumble. Simple and easy to make, delicious to eat! My kids devour them. They are not overly sweet and not too buttery. They are incredibly tasty though. And the pecan/herb crumble just creates extra depth of flavor.
So, if you are in search of a simple side that will blow everyone’s mind, look no further!
How to make maple glazed roasted carrots with pecan/herb crumble?
cut the carrots evenly
Start by cleaning the carrots. Depending on the thickness of your carrots, cut them in half or quarters (lenghtwise). I try to get them all the same size so they roast evenly.
roast the carrots in the oven
On a large baking sheet toss the carrots with olive oil and sea salt. Spread them into a single layer and roast in a preheated oven. Stir, shake or toss 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.
prepare the maple glaze and the crumble
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 are starting 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.
serve the roasted carrots
Transfer the carrots to a serving platter, drizzle some maple glaze over them and top with the crumble. And that’s it! Your Thanksgiving side dish is ready!
These roasted carrots are loved by all of us. And not only at Thanksgiving. We hope you will enjoy them (year around) too. They are
not too sweet – simple and easy to make – very festive – a kid’s favorite – and seriously delicious
You will find all my Thanksgiving dishes in my Wholesome Thanksgiving feast blogpost.
Looking for more veggie inspiration? Check out my Gado Gado, blanched veggies topped with peanut sauce or this family friendly Niçoise salad. Seriously tasty, seriously healthy!
Maple glaze roasted carrots topped with a pecan/herb crumble
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
DID YOU MAKE THIS RECIPE?
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