Maple Dijon Roasted Carrot Bake with Pecans Tips, FAQ & printable recipe

Tips for success

For even roasting, cut the carrots into uniform pieces. If some are thicker, halve them lengthwise and then cut the thickest ones in half again.

This ensures they all cook at the same rate. Also, arrange the carrots in a single layer so they roast rather than steam. If your baking dish is small, use two dishes or roast in batches.

To prevent the pecans from burning, check the dish halfway through roasting. If the pecans are browning too quickly, loosely cover the dish with aluminum foil for the remaining time. Alternatively, you can add the pecans in the last 15 minutes of roasting. This way they toast without over-darkening.

Variations

• Honey Balsamic Carrots: Replace the maple syrup with honey and the Dijon mustard with balsamic vinegar. Use 3 tablespoons honey and 2 tablespoons balsamic vinegar. The flavor will be more tangy and less sweet. Omit the pecans or use walnuts instead.
• Spicy Maple Carrots: Add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes to the butter mixture for a subtle heat. The spice balances the sweetness of the maple syrup. You can also add a minced garlic clove for extra depth.
• Orange Rosemary Carrots: Add 1 tablespoon fresh orange zest and 1 teaspoon chopped fresh rosemary to the butter mixture. Replace the maple syrup with orange juice (3 tablespoons) and keep the Dijon mustard. The citrus and herb flavors brighten the dish.
• Pecan-Crusted Carrots: For a crunchier topping, mix the chopped pecans with 2 tablespoons panko breadcrumbs and 1 tablespoon melted butter. Sprinkle over the carrots before roasting. The panko adds extra crispness and helps the pecans adhere.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. The glaze will thicken; reheat gently before serving.

Freezer

Freeze the baked carrots in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warm.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, covered with foil, until hot. The pecans may soften slightly.

Store any leftover roasted carrots in an airtight container in the refrigerator for up to 4 days. The glaze will thicken as it cools.

To reheat, place the carrots in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 10 to 15 minutes, or until heated through. You can also reheat in the microwave, but the pecans may lose some crunch.

The maple Dijon butter can be made up to 3 days ahead and stored in the refrigerator. Warm it gently before using. You can also peel and halve the carrots a day in advance, storing them in a sealed bag with a damp paper towel.

Assemble the dish just before roasting. The fully baked dish can be made a day ahead and reheated, though the pecans may soften slightly.

Serving ideas

Serve this carrot bake warm as a side dish for roasted chicken, turkey, pork tenderloin, or grilled steak. It also pairs well with vegetarian mains like lentil loaf or stuffed squash.

The sweet and tangy glaze complements rich or savory dishes, and the pecans add a festive touch. For a holiday table, it fits right in alongside mashed potatoes and green beans.

For a more substantial meal, toss the roasted carrots with cooked quinoa or farro and a handful of fresh greens for a hearty salad. You can also chop the leftovers and fold them into a frittata or omelet. The carrots are delicious on their own, but they also make a great topping for crostini with goat cheese.

Frequently asked questions

Recipe card

Maple Dijon Roasted Carrot Bake with Pecans

Prep 10 minCook 35 minTotal 45 minServes 4

Ingredients

• 2 lb carrots, peeled and halved lengthwise
• 1/4 cup unsalted butter
• 3 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup chopped pecans

Instructions

1. Heat the oven to 400°F (200°C). Peel the carrots and halve them lengthwise so they are roughly even in thickness. Arrange the carrot halves in a single layer in a large rectangular baking dish. In a small saucepan over low heat, melt the butter with the maple syrup, Dijon mustard, salt, and pepper. Stir until smooth and warm, but not boiling. Pour the warm maple Dijon butter evenly over the carrots, turning them gently to coat each piece.
2. Sprinkle the chopped pecans evenly over the glazed carrots. Gently press the pecans into the butter mixture so they stick to the carrots and the liquid. The pecans will toast as the carrots roast, adding a crunchy contrast to the tender carrots.
3. Place the baking dish in the oven and roast for 30 to 35 minutes, stirring once halfway through, until the carrots are tender when pierced with a fork and the edges are lightly browned. The butter mixture will bubble and reduce slightly, creating a glossy coating. If the pecans brown too quickly, cover the dish loosely with foil for the last 10 minutes.
4. Remove the dish from the oven and let it rest for 2 to 3 minutes. The glaze will settle and cling to the carrots. Use a large serving spoon to lift the carrots and pecans onto a serving platter, spooning any remaining glaze from the dish over the top. Serve warm.

Contains: milk, tree nuts, mustard

Estimated nutrition per serving

Calories

230

Protein

3 g

Carbohydrates

28 g

Fat

13 g

Automatic estimate from the ingredient list, not laboratory-verified.