Easy Roasted Maple Carrots With Pecans – Simple Christmas Side Dish
These roasted maple carrots with pecans bring warmth, color, and a touch of sweetness to your Christmas table. They’re simple to make, beautifully glossy, and perfectly tender with just the right amount of caramelization. The toasted pecans add crunch and a nutty depth that makes every bite feel special.
It’s a side dish that pairs with almost anything—turkey, ham, beef, or a vegetarian main—and still stands out on its own. If you want a festive vegetable that looks stunning and tastes even better, this is the one.
What Makes This Roasted Maple Carrots Recipe So Good
- Balanced flavor: Maple syrup enhances the natural sweetness of carrots while a splash of apple cider vinegar or lemon juice brightens it up.
- Great texture: Roasting creates caramelized edges and tender centers, and the pecans bring satisfying crunch.
- Easy to scale: Double or triple the recipe for a crowd without much extra effort.
- Make-ahead friendly: You can roast the carrots earlier and finish with pecans and glaze just before serving.
- Festive and colorful: The orange carrots with shiny glaze and toasted nuts look gorgeous on a holiday table.
Ingredients for Roasted Maple Carrots
- Carrots: About 2 pounds, peeled and cut into even sticks or coins
- Maple syrup: Pure maple syrup for the best flavor
- Pecans: Roughly chopped
- Olive oil: Or melted butter for a richer finish
- Apple cider vinegar or lemon juice: Just a splash to brighten
- Salt and black pepper: To season
- Ground cinnamon or smoked paprika (optional): For subtle warmth or a savory twist
- Fresh thyme or parsley (optional): For garnish
- Flaky sea salt (optional): For finishing
Instructions for Roasted Maple Carrots
- Preheat the oven: Set to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
- Prep the carrots: Peel and cut into similar sizes—sticks or 1/2-inch coins.Even sizes help them roast evenly.
- Season: In a bowl, toss carrots with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1 teaspoon salt, and 1/2 teaspoon black pepper. If using, add a pinch of cinnamon or smoked paprika.
- Arrange on the sheet: Spread carrots in a single layer with a bit of space between pieces. Overcrowding leads to steaming, not roasting.
- Roast: Bake 20 minutes.Stir or flip the carrots and roast another 10–15 minutes, until the edges are caramelized and the centers are tender when pierced with a fork.
- Toast the pecans: While the carrots roast, add chopped pecans to a dry skillet over medium heat. Toast 3–4 minutes, stirring often, until fragrant and slightly darkened. Remove from heat.
- Finish the glaze: In a small bowl, mix 1 tablespoon maple syrup with 1–2 teaspoons apple cider vinegar or lemon juice.This quick glaze brings a bright finish.
- Toss to coat: Transfer hot carrots to a serving bowl. Add toasted pecans and drizzle with the maple-vinegar mix. Toss gently to coat.
- Garnish and serve: Sprinkle with chopped fresh thyme or parsley and a pinch of flaky sea salt, if you like.Serve warm.
How to Store Roasted Maple Carrots
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium heat. Add a tiny splash of water to loosen the glaze if needed.
- Make ahead: Roast the carrots up to a day in advance. Reheat and finish with pecans and the fresh glaze just before serving for the best texture.
- Freezer: Not ideal.The texture softens and pecans lose crunch. If you must freeze, skip the pecans and add them fresh after reheating.
Benefits of This Roasted Maple Carrots Recipe
- Nutritious and satisfying: Carrots are rich in beta-carotene and fiber, while pecans provide healthy fats and protein.
- Simple ingredients: Mostly pantry staples you may already have on hand.
- Holiday-friendly timing: The high-heat roast frees up stovetop space and is forgiving if the oven is busy with other dishes.
- Kid- and crowd-pleasing: The lightly sweet glaze and crunchy nuts win over picky eaters and food lovers alike.
- Naturally gluten-free: Works for many guests with dietary needs without feeling like a “special diet” dish.
Common Mistakes to Avoid
- Overcrowding the pan: Piled-up carrots steam and turn soft. Use two trays if needed.
- Uneven cuts: Big chunks and thin slices won’t cook at the same rate.Aim for uniform size.
- Adding pecans too early: Nuts can burn if roasted the whole time. Toast separately and add at the end.
- Skipping the acid: A small splash of vinegar or lemon keeps the dish from tasting flat or overly sweet.
- Not tasting for salt: Carrots can take a bit of seasoning. Adjust at the end for a balanced bite.
Variations You Can Try
- Orange and zest: Add orange zest to the glaze and a squeeze of juice for a citrusy holiday note.
- Spiced maple: Use cinnamon, nutmeg, and a pinch of clove for a cozy, festive flavor.
- Herb-forward: Swap thyme for rosemary and add a crushed garlic clove to the roasting pan.
- Smoky-sweet: Use smoked paprika and a touch of chili flakes for gentle heat.
- Butter finish: Stir 1 tablespoon melted butter into the glaze for extra richness.
- Walnuts or almonds: Replace pecans with toasted walnuts or slivered almonds if that’s what you have.
- Tahini drizzle: Whisk tahini with lemon juice and a bit of warm water for a creamy, nutty finish.
FAQ
Can I use baby carrots?
Yes.
Pat them dry and cut any large ones in half lengthwise. They roast well but may need a few extra minutes due to higher moisture.
What if I don’t have maple syrup?
Honey works well, as does a brown sugar syrup. If using honey, lower the oven to 400°F (205°C) to reduce the risk of burning at the edges.
How do I keep the carrots from getting mushy?
Cut them evenly, give them space on the pan, and roast at high heat.
Avoid covering the tray or crowding, which traps steam.
Can I make this without nuts?
Absolutely. Skip the pecans and add pumpkin seeds or toasted breadcrumbs for crunch, or simply serve the carrots glazed on their own.
What mains does this pair with?
Roast turkey, glazed ham, beef tenderloin, salmon, or a vegetarian nut roast. It also works alongside mashed potatoes, stuffing, and green beans.
Should I peel the carrots?
Peeling gives a smoother texture and a cleaner look for the holiday table.
If the skins are thin and fresh, scrubbing well is fine too.
Can I roast on a lower temperature?
You can roast at 400°F (205°C) if your oven is packed. Add a few minutes to the cook time and watch for color.
How do I know they’re done?
They should be tender when pierced with a fork and showing caramelized edges. Taste one—if it’s sweet, tender, and slightly crisp at the edges, they’re ready.
In Conclusion
Roasted maple carrots with pecans are a simple, reliable, and festive side dish that brings warmth and color to your Christmas menu.
The sweet-salty glaze, crunchy nuts, and fresh herbs create a balanced flavor that complements almost any main. They’re easy to make, easy to reheat, and always a hit. If you want a vegetable that feels special without extra stress, this is the one to put on the table.
Ingredients
Method
- Preheat the oven: Set to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
- Prep the carrots: Peel and cut into similar sizes—sticks or 1/2-inch coins. Even sizes help them roast evenly.
- Season: In a bowl, toss carrots with 2 tablespoons olive oil, 2 tablespoons maple syrup, 1 teaspoon salt, and 1/2 teaspoon black pepper. If using, add a pinch of cinnamon or smoked paprika.
- Arrange on the sheet: Spread carrots in a single layer with a bit of space between pieces. Overcrowding leads to steaming, not roasting.
- Roast: Bake 20 minutes. Stir or flip the carrots and roast another 10–15 minutes, until the edges are caramelized and the centers are tender when pierced with a fork.
- Toast the pecans: While the carrots roast, add chopped pecans to a dry skillet over medium heat. Toast 3–4 minutes, stirring often, until fragrant and slightly darkened. Remove from heat.
- Finish the glaze: In a small bowl, mix 1 tablespoon maple syrup with 1–2 teaspoons apple cider vinegar or lemon juice. This quick glaze brings a bright finish.
- Toss to coat: Transfer hot carrots to a serving bowl. Add toasted pecans and drizzle with the maple-vinegar mix. Toss gently to coat.
- Garnish and serve: Sprinkle with chopped fresh thyme or parsley and a pinch of flaky sea salt, if you like. Serve warm.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
