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Roasted rainbow carrots with maple, pecan and cranberry glaze
These roasted rainbow carrots with maple, pecan and cranberry glaze are perfect for prepping in advance so you get to have more fun at a celebration!
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Course:
christmas, side dishes
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
50
minutes
minutes
Servings:
8
people
Calories:
164
kcal
Author:
Kylie
Equipment
RACO Aerolift rectangular cake pans
RACO Contemporary Saucepan
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Ingredients
▢
2
carrots per person
I did 16- cooking for 8
▢
2
tbsps
olive oil
▢
½
cup
maple syrup
▢
70
grams
butter
▢
½
cup
pecan halves
▢
½
cup
dried cranberries
Instructions
Preheat oven to 180 degrees Celsius
Place the carrots into a roaster.
Drizzle with a little olive oil.
Roast for 35 minutes at 180 degrees Celsius.
Place the pecans on a tray and cook for 10 minutes at 180 degrees in the oven. Remove and chop roughly.
Combine the maple syrup and butter in a small saucepan and melt together. Allow to boil then remove from the heat and set aside.
(Carrots, nuts and glaze can be refrigerated at this point for tomorrow)
Pour the glaze over the carrots and coat them all.
Return to the oven for 15 minutes.
Place in a serving dish and top with the pecans and cranberries.
Serve
Recipe video
Nutritional Information
Serving:
2
carrots
|
Calories:
164
kcal
|
Carbohydrates:
23
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
27
mg
|
Potassium:
130
mg
|
Fiber:
2
g
|
Sugar:
19
g
|
Vitamin A:
2772
IU
|
Vitamin C:
1
mg
|
Calcium:
43
mg
|
Iron:
1
mg
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