6 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!
Allergènes:
Pacanes
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation30 minutes
Temps de cuisson15 minutes
DifficultéMoyen
Ingrédients
quantité par portion
3 pièce(s)
Carotte
2 pièce(s)
Betterave
2 cs
Sirop d'érable
28 g
Pacanes
(Contient: Pacanes Peut contenir : Oeuf, Lait, Noix, Sésame, Arachides, Soya, Sulfites, Gluten, Moutarde)
Pas inclus dans votre livraison
0.13 cc
Poivre*
¼ cc
Sel*
Ustensiles
•Papier sulfurisé
•Plaque de cuisson
•Cuillères à mesurer
•Grande poêle antiadhésive
Instructions
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.
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.
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.
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.
