These sweet and savory maple glazed carrots are a perfect side dish for any holiday or festive occasion.
The carrots are roasted and coated in a sticky maple glaze, then topped with crunchy candied pecans, creating the most amazing taste.
How To Make Maple Glazed Carrots with Candied Pecans
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Peel and cut your carrots into 2-inch sticks, then toss them in a large bowl with olive oil, salt, and pepper until evenly coated. Spread the carrot sticks in a single layer on the prepared baking sheet and roast for 20 minutes, or until tender and lightly browned.
While the carrots roast, prepare the maple glaze. In a small saucepan, whisk together the maple syrup, Dijon mustard, melted vegan butter, and dried thyme. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes, or until slightly thickened.
In another small skillet, combine the pecan halves, maple syrup, cinnamon, and ginger. Cook over medium heat, stirring frequently, until the pecans are coated and the sugar is caramelized.
Once the carrots are finished roasting, brush them generously with the maple glaze and top with the candied pecans.
Tips:
- For a more flavorful glaze, use dark maple syrup.
- If you don’t have Dijon mustard, you can substitute it with apple cider vinegar.
- You can add other spices to the glaze, such as nutmeg or cloves.
- To make the candied pecans ahead of time, store them in an airtight container at room temperature.
- This recipe can be easily doubled or tripled to feed a crowd.
This holiday recipe is:
- vegan
- gluten-free
- festive
- healthy
- easy
- delicious
- packed with flavor!
If you liked this recipe, you might like my Vegan Baked Mac and Cheese or my Vegan Cinnamon Apple Pie.
Maple Glazed Carrots with Candied Pecans
Ingredients
The carrots:
- 2 pounds carrots peeled and cut into 2-inch sticks
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
The maple glaze:
- ¼ cup pure maple syrup
- 1 tablespoon vegan butter melted
- ½ teaspoon dried thyme
The candied pecans:
- ½ cup pecan halves
- ¼ cup maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the carrots with olive oil, salt, and pepper until evenly coated.
- Spread the carrots in a single layer on the prepared baking sheet.
- Roast for 20 minutes, or until the carrots are tender and slightly browned.
- Meanwhile, prepare the maple glaze. In a small saucepan, whisk together maple syrup, melted vegan butter, and dried thyme. Bring to a simmer over medium heat and cook for 2-3 minutes, or until slightly thickened.
- Prepare the candied pecans. In a small skillet, combine pecan halves, maple syrup, cinnamon, and ginger. Cook over medium heat, stirring frequently, until the pecans are coated and the sugar is caramelized.
- Remove the roasted carrots from the oven and brush them generously with the maple glaze.
- Top with the candied pecans and serve immediately.
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