If You're Not Making Carrots This Way, You're Doing it Wrong

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Spicy Roasted Carrots with Pecans

Ingredients:

  • 2 pounds large carrots, peeled and cut into 1 inch pieces
  • 1/2 cup olive oil
  • 1/2 cup pecan flavored pancake syrup (honey or maple syrup can be substituted)
  • 1/4 teaspoon cayenne pepper
  • 1 cup pecan halves

Directions:

  1. Preheat oven to 425°F.
  2. In a large bowl, place the carrots and 1/4 cup olive oil (or enough to lightly coat them)  
  3. Add 2 teaspoons of the seasoning blend and toss to coat.
  4. Place the carrots on a large sheet pan and roast for 15 minutes or until the carrots are tender.
  5. While the carrots are roasting, prepare the pecans.
  6. In a small bowl, toss the pecan halves in 2 tablespoons olive oil and 1/2 teaspoon seasoning blend.
  7. Roast the pecans in a skillet for only a couple of minutes--until they start to smell toasted.  Remove from the heat and place in a small bowl.
  8. Mix the syrup and pepper and toss with the hot carrots.  Place the carrots back in the oven for 5 more minutes.  Remove and top with the roasted pecans.

Seasoning Blend:

  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder


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