Roasted Carrots with Pecans and Sorghum

Active Time: 15 MinsTotal Time1 Hour 10 Mins
Yield: Serves 6

A sweet and tangy vinaigrette made with apple cider vinegar and sorghum syrup makes these carrots incredibly flavorful. If you can’t find sorghum syrup, use an equal amount of honey or maple syrup. And be sure to choose small carrots. They will roast and caramelize more evenly and have more natural sweetness than larger ones.


  • 1/2 cup pecan halves
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 3 pounds small carrots with tops
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons sorghum syrup
  • 1 tablespoon thinly sliced fresh chives

How to Make It

Step 1

Preheat oven to 350°F. Toss together pecans, butter, paprika, and cayenne on a rimmed baking sheet. Bake until lightly browned and toasted, about 8 minutes. Remove from oven; cool completely on pan, about 15 minutes. Coarsely chop pecans; set aside.

Step 2

Increase oven to 450°F. Peel carrots; trim carrot tops to 1 inch. (Discard the trimmed greens, or reserve for another use.) Toss together trimmed carrots, oil, salt, and pepper in a bowl; spread in a single layer on a rimmed baking sheet. Roast, stirring once, until browned and tender, 30 to 35 minutes. Remove from oven; immediately drizzle hot carrots with vinegar, and toss to coat.

Step 3

Arrange carrots on a serving platter. Drizzle with sorghum syrup; sprinkle with pecans and chives.

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