Roasted Carrots with Candied Walnuts
Over a year ago I placed on online order to get my groceries delivered. I thought I was purchasing 10 carrots. I actually purchased 10 32-ounce bags of carrots. I had 20 pounds of carrots. So what did I do? I cooked carrots CONSTANTLY. You would think that I would be sick of carrots after that moment, but my love for carrots has only grown since then. I cook carrots almost every single night. They are super easy side dish, they keep in the fridge for a good chunk of time, and I love that they have a slightly sweet flavor to them that no many other veggies we eat do. I love carrots. Never in my life did I ever think I would say that I would pick a bowl of sautéed carrots over cake, but I think I’m there. Is that really annoying and feel like a lie? Sure. But I’m seriously here. Just go buy 20 pounds of carrots and see how it goes. You may become a carrot lover after that.
I talked about this last week in one of my posts, wondering what to do for Thanksgiving and feeling stressed about it. We were supposed to have family over on Thanksgiving, but with the rise in Covid cases here in Denver, we decided against it. So we will be having just a couple people over like my SIL and BIL since they have been with us throughout. It was such a stressful thing to tell my parents that it wasn’t a great idea, I felt terrible about it, and I’m sure so many other people are struggling with those feelings, as well. But hopefully next year is completely different. I mean, this time last year we had hardly heard about Covid (had we at all), we were just moving into our home, and we were thinking 2020 was going to be the best year yet. Obviously we were insanely wrong. So just like last year was insanely different, next Thanksgiving might be a completely different world again. Right? That’s what I’m telling myself. Anywho, these carrots are easy, they are delicious, and they will add a little extra color and nutrition to your Thanksgiving table, even if it is just you and your roommate. Or your cat. That’s cool, too.
Roasted Carrots with Candied Walnuts
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6-8 servings 1x
For the candied walnuts
- 1/4 cup maple sugar (+2 tablespoons for dusting)
- 1 teaspoon cinnamon
- pinch of salt
- 1 egg white
- 1 teaspoon water
- 1/2 teaspoon vanilla extract
- 1 1/2 cup walnut halves
For the carrots
- ~2lb multi colored carrots, peeled*
- 3 tablespoons butter, ghee or coconut oil, melted
- 3 tablespoons maple syrup
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh thyme, minced
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- goat cheese, for garnish
- black pepper, to taste
- fresh parsley, chopped
- fresh mint
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
- Whisk together 1/4 cup maple sugars, cinnamon, and salt in a bowl.
- In a large bowl, whisk together egg white, water and vanilla extract until egg whites become frothy. Add walnuts to the bowl and toss until coated. Then add sugar mixture to the large bowl.
- Place on baking sheet in a single layer. Put in oven for 35 minutes, tossing every 5-10 minutes to help cook evenly on all sides.
- Once the walnuts are done cooking, remove them from the baking sheet to cool on a plate. Roughly chop once cool. Then place the carrots on the baking sheet evenly throughout. In a small bowl, whisk together butter, maple syrup, rosemary, sage, thyme, salt and cayenne pepper. Use a basting brush to brush each carrot on the baking sheet.
- Place in the oven to bake for 50 minutes.
- Top with goat cheese, black pepper, fresh parsley, and mint before serving!
*I left the carrots whole unless a carrot was much larger than the other whole carrots. In that case, I just halved the carrot!
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Oh, Hi! I’m Juli.
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