Roasted Carrots with Pecans and Sorghum

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.

By Robby Melvin
This Story Originally Appeared On southernliving.com

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Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke, Food Styling: Tina Bell Stamos

Recipe Summary test

active:
15 mins
total:
1 hr 10 mins
Yield:
Serves 6
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Ingredients

Directions

  • 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.

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  • 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.

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

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