These maple roasted carrots are the kind of side dish that steals the spotlight. Sweet, savory, and a little fancy (without the fuss), they’re topped with glossy candied pecans for a crave-able crunch. Whether it’s a cozy weeknight dinner or your holiday table centerpiece, this one’s got that “where did you get this recipe?” factor. Let’s turn those humble carrots into something extra special—you bring the veggies, I’ve got the magic.
Why You’ll Love This Recipe
I first made these carrots for a fall dinner party, and they were gone before the roast chicken hit the table. The combo of earthy-sweet roasted carrots and glossy candied pecans is *chef’s kiss*. It’s simple, beautiful, and wildly delicious—what more could we ask for?
- Just the right balance of sweet and savory
- Easy to make ahead, perfect for holidays
- Serves as a versatile side—from weeknights to celebrations
- Kid-approved and grown-up fancy
- Customizable with spices, herbs, or citrus
Ingredients Breakdown
Essentials
- 1.5 pounds (680 g) carrots, peeled and cut into 3–4 inch batons
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons pure maple syrup, divided
- 1/2 teaspoon ground cinnamon (optional, but lovely)
- Salt and black pepper, to taste
- 1 teaspoon lemon juice or a splash of balsamic (optional brightness)
- 1 cup pecan halves
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- Pinch of salt
- 1/4 teaspoon ground cinnamon (optional, for the pecans)
Pro Tips
- If your carrots are thick, halve them lengthwise for even roasting.
- Use real maple syrup—this is not the time for “pancake syrup.”
- Try toasted pecans for a more subtle, nutty flavor without the sugar glaze.
- Want a spicy kick? Add a pinch of cayenne to the candied pecans.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
- In a large bowl, toss the carrots with olive oil, 2 tablespoons maple syrup, cinnamon (if using), salt, and pepper. Spread evenly on the prepared pan.
- Roast the carrots for 25–30 minutes, flipping halfway through, until tender and caramelized around the edges.
- While the carrots are roasting, make the candied pecans. Heat a skillet over medium, add butter, and let it melt.
- Whisk in the remaining 1 tablespoon maple syrup, brown sugar, salt, and a pinch of cinnamon if using. Stir until the mixture begins to bubble.
- Add pecans to the skillet and stir for 2–4 minutes, until glossy and coated. Remove from heat and transfer the pecans to parchment paper to cool and crisp.
- Once carrots are done, return them to a serving bowl or platter. Drizzle with the lemon juice or a touch more maple syrup if desired.
- Top with candied pecans and finish with chopped fresh parsley or chives and a sprinkle of orange zest or flaky sea salt.
- Serve warm and enjoy all those “oohs” and “aahs.”
Chef’s Tips and Tricks
- Don’t overcrowd the pan—roasted carrots need space to caramelize, not steam.
- Stir the pecans constantly when candying to avoid burning the sugar.
- Make the pecans ahead—they keep beautifully in a sealed jar for up to a week.
- A squeeze of citrus right before serving wakes everything up.
Recipe Variations and Serving Suggestions
- Spice things up: Add a dash of cayenne or smoked paprika to the carrots for a little kick.
- Holiday-ready: Stir in a few dried cranberries during the last 5 minutes of roasting for a festive pop of tangy-sweet.
- Vegan version: Use vegan butter or coconut oil for the pecans.
- Serve with: Roasted chicken, maple-glazed pork chops, or as part of a vegetarian grain bowl with quinoa and goat cheese.
FAQs
Can I make this in advance?
Yes! The candied pecans can be made up to a week ahead, and the carrots can be roasted up to a day in advance—just reheat in the oven before serving.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or a low oven to bring back the texture.
Do I need to peel the carrots?
Peeling is optional, especially if you’re using young or organic carrots. Just give them a good scrub if you skip peeling.
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1.5 lbs carrots, peeled and cut into batons
- 2 tbsp olive oil
- 3 tbsp maple syrup, divided
- 1/2 tsp cinnamon (optional)
- Salt and pepper, to taste
- 1 tsp lemon juice or balsamic (optional)
- 1 cup pecans
- 1 tbsp unsalted butter
- 2 tbsp brown sugar
- Pinch of salt
- 1/4 tsp ground cinnamon (optional)
Instructions:
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment.
- Toss carrots with olive oil, 2 tbsp maple syrup, cinnamon, salt, and pepper. Roast 25–30 min.
- Candy the pecans: melt butter in skillet, stir in remaining maple syrup, brown sugar, salt, and cinnamon. Add pecans and cook 2–4 min.
- Cool pecans on parchment. Finish carrots with lemon juice, top with pecans and garnish.
Nutrition: Approximately 180 calories per serving
If you try this recipe, I’d *love* to hear how it turned out! Leave a comment below, share a photo on Instagram, and don’t forget to tag @thekitchensaid. Let’s keep making veggie magic together!
