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KT Test 6 Maple-Glazed Carrots and Beets

KT Test 6 Maple-Glazed Carrots and Beets

with Toasted Pecans
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
310 kcal
Protein
: 
6g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Pecans
  • Egg
  • Milk
  • Tree nuts
  • Sesame
  • Peanuts
  • Soy
  • Sulphites
  • Gluten
  • Mustard
  • May contain traces of allergens

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

3 unit(s)

Carrot

2 unit(s)

Beet

2 tbsp

Maple Syrup

28 g

Pecans

(Contains: Pecans May be present: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)

Not included in your delivery

0.13 tsp

Pepper*

¼ tsp

Salt*

Calories310 kcal
Fat11 g
Saturated Fat1 g
Carbohydrate50 g
Sugar33 g
Dietary Fiber10 g
Protein6 g
Sodium560 mg
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.
•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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