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KT Test 6 Maple-Glazed Carrots and Beets

KT Test 6 Maple-Glazed Carrots and Beets

KT Test 6 Maple-Glazed Carrots and Beets

with Toasted Pecans

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Roasted beets and carrots get the royal treatment with a buttery maple glaze. Toasted pecans and fresh parsley finish off this colourful holiday side!

Allergens:

Pecans

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyMedium

Ingredients

serving amount

3 unit(s)

Carrot

2 unit(s)

Beet

2 tbsp

Maple Syrup

28 g

Pecans

(Contains: Pecans May contain traces of: Mustard, Peanuts, Soy, Sulphites, Egg, Gluten, Milk)

Not included in your delivery

0.13 tsp

Pepper*

¼ tsp

Salt*

Nutrition Values

Calories310 kcal

Fat6 g

Saturated Fat1 g

Carbohydrate50 g

Sugar33 g

Dietary Fiber10 g

Protein6 g

Cholesterol0 mg

Sodium560 mg

Trans Fat0 g

Potassium1300 mg

Calcium125 mg

Iron2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

Cooking Steps

Prep and roast veggies

1

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.

Toast pecans

2

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.

Make glaze and finish prep

3

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.

Finish and feast

4

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 veggies to a serving platter or bowl.
Sprinkle toasted pecans over top.
Cover until ready to serve.

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