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Nutrition: per serving

  • kcal96
  • fat4g
  • saturates0g
  • carbs15g
  • sugars14g
  • fibre3g
  • protein1g
  • salt0.08g
    low

Method

  • 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.

  • 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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Comments, questions and tips (5)

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Overall rating

A star rating of 5 out of 5.7 ratings

glasgow

A star rating of 5 out of 5.

Absolutely loved this! Made it yesterday for a Thanksgiving Dinner and everyone loved it. I followed the recipe exactly and it was so easy. I'll be making this for Christmas Lunch but I think I'll try it with half carrots and half parsnips.

debrafromhull

A star rating of 5 out of 5.

Delicious! Made this yesterday for a Christmas in July dinner and they were loved by everyone. One word of advice - double up because my guests were scraping the dish to get the last bits of pecan nuts out!

hiyamod

very very nice, I made for xmas day in the last 3 years .. it's sure is a winner!! give it a go!!

crazycanuck

A star rating of 5 out of 5.

Loved this recipe! I've never been a big fan of cooked carrots. I always preferred them raw--this recipe changed my mind. The maple syrup and pecans were the perfect accompaniment.

nafarros

A star rating of 5 out of 5.

Delicious...even those who don't like cooked carrots (I'm one of them) will enjoy this dish.

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