Maple-Glazed Carrots and Beets
with Toasted Pecans
Roasted beets and carrots get the royal treatment with a buttery maple glaze. Toasted pecans and fresh parsley finish off this colourful holiday side!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
510 g
Carrot
227 g
Beet
2 tbsp
Maple Syrup
28 g
Pecans, chopped
(Contains Pecans/Pacanes)
1 tbsp
Unsalted Butter
(Contains Milk)
1 tbsp
Parsley
Not included in your delivery
¼ tsp
Salt*
0.13 g
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Start carrots and beets when potatoes are finished! Finely chop parsley. Peel, then halve carrots lengthwise, then cut into 1/2-inch half-moons. Peel, then cut beets into 1/2-inch pieces. (TIP: We suggest using gloves when prepping beets!) Add beets, carrots and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Roast in the bottom of the oven, tossing halfway through, until tender, 30-40 min.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add pecans to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don‘t burn!) Transfer to a plate.
Once veggies are halfway done, heat the same pan over medium. Add 1 tbsp butter, then swirl the pan until melted, 30 sec. Add maple syrup. Cook, stirring often, until glaze thickens slightly, 1-2 min. Remove the pan from heat and set aside until veggies are done roasting.
Drizzle maple glaze and sprinkle 1 tbsp parsley over veggies on the baking sheet. Season with salt and pepper, then carefully toss to coat. Transfer carrots and beets to a serving platter or bowl. Sprinkle toasted pecans over top. Cover until ready to serve.