Colorful Roasted Carrots with Maple, Balsamic, Cranberries and Pecans
Simple roasted carrots with a bit of sweetness and tartness are the perfect compliment to many a dinner. Perfect for Thanksgiving or Christmas, but also pairs wonderfully with a Fall Pork Tenderloin.
Equipment
- 1 or 2 rimmed stone bar or rimmed baking sheet
Ingredients
- 2 -16 oz. Packages Trader Joe's Les Petites Many Colored Carrots or 2 lbs. other multi colored carrots with stem portion
- 3 tbsp olive oil
- 8-10 sprigs fresh thyme
- salt and pepper
- 2 tbsp maple syrup
- 1 tbsp honey
- 2 tbsp balsamic vinegar
- ½ cup dried cranberries
- ⅓-½ cup pecans, whole or halves
Instructions
- Preheat oven to 400 °F. Stir together the maple syrup, honey, and the balsamic in a small bowl and set aside.
- Place the carrots on a rimmed stone pan or cookie sheet. Drizzle with olive oil and toss together. Add thyme sprigs, and Kosher salt and black pepper.
- Roast for 20 minutes or until the carrots are almost tender when poked with a knife. Pour the maple, honey, balsamic mixture to the carrots and bake 5-10 more minutes.
- Remove from the oven. Add the cranberries and pecans, reserving a few for the top.
Notes
I like to use two pans to roast these just so they aren't too crowded. Also, before you place in the oven, move the purple carrots together so they don't spread their color to the lighter colored carrots.
Instead of using the easy Trader Joe's Les Petite Carrots, use organic store bundled multi colored carrots with the stems. You can cut most of the stem off leaving a inch or so of green on the end. It looks pretty that way.