Serves 2
with Candied Pecans | 6-8 Servings
Roasted with aromatic ginger, tossed with garlic herb butter, and topped with fresh parsley and crunchy candied pecans, these aren’t your everyday roasted carrots. Plus, they’re a breeze to put together—allowing you to spend more of your holiday enjoying the company of friends and family.
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and grate ginger. Roughly chop pecans. Roughly chop parsley. Toss carrots on a baking sheet with a large drizzle of oil and as much ginger as you like. Season with salt and pepper. Roast on top rack until tender, 20-25 minutes. Meanwhile, heat 2 tsp water in a small pan over medium-high heat. Add brown sugar and a big pinch of salt; cook, stirring, until dissolved and beginning to bubble, 2-3 minutes. Stir in pecans and cook until syrup thickens and pecans are coated, 2-4 minutes. Transfer candied pecans to parchment paper and let cool. Once cool enough to handle, break up nuts. Transfer carrots to a large bowl and toss with garlic herb butter until butter has melted and carrots are evenly coated. Taste and season with salt and pepper if desired. Transfer to a platter and sprinkle with candied pecans and parsley. Serve.
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