It’s that time of year- maple and pecan roasted everything. These earthy baby carrots are given a sweet and sticky makeover, ready to wow your guests with a seasonal side dish that everyone will love, in three easy steps.
This is a recipe I’ve used for a number of years now and one that I love sharing at my Christmas cookery class. The usual cute-but-not-exciting carrots are roasted in maple syrup, for a smokey sweet flavour and scattered with pecan nuts for that all important crunch. If it doesn’t all get eaten at once, simply throw in a blender and blast until smooth, then serve as a dip with your left overs on Boxing Day.
I’m not a food apologist- it’s Christmas and I can think of nothing better than increasing the calorie content of everything in the name of indulgence. Try this recipe and you’ll never look at a carrot the same way again.
500g baby carrots, washed and dried
2 tbsp olive oil
6 tbsp maple syrup
Handful of pecan nuts, chopped roughly