Remove carrots and turnips from oven and serve, topped with the chopped pecans. While carrots and turnips are roasting, roughly chop glazed pecans. Bake for another 10-15 minutes, until tender and lightly browned. Line a baking sheet with parchment paper or nonstick foil, and spread out carrots and turnips in a single layer.īake for 15 minutes, then stir. Put carrots and parsnips into a large bowl and stir in 2 tablespoons olive oil, 2 tablespoons honey, ½ teaspoon salt, and ¼ teaspoon pepper. Cut the thick parts of the carrots and parsnips into halves or quarters so all pieces are around the same size. Peel 1 pound of carrots and 1 pound of parsnips, then cut into batons about 2-3 inches long. Spread the pecans on a small parchment paper-lined sheet pan.īake for 8-10 minutes, until caramelized. Add ½ cup pecans to a small bowl and toss with 1 tablespoon of honey, ½ tablespoon of olive oil, and ¼ teaspoon salt. Or feel free to replace with a different kind of nut. Pecans: I love the caramelized pecans in this recipe, but you can leave them out. Use a regular virgin olive oil, or feel free to substitute grapeseed oil or vegetable oil or another oil with a high smoke point, as we are roasting at a high temperature.
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