The sweet, autumnal flavours of maple syrup and pecan nuts go brilliantly with roasted carrots. Serves 8.
1 kg of carrots, quartered lengthways
1 tsp of olive oil
4 tbsp maple syrup
25g chopped pecans
Heat the oven to 220C / 200 fan / gas 7.
Place the carrots on a large baking tray, toss with the oil and plenty of salt, then spread out in an even layer.
Cover with foil and roast for 10 mins, then remove the foil
and cook for 20 mins more. Drizzle with the syrup and
scatter over the nuts.
Then return to the oven for a final 10 minutes until the
carrots are soft and golden and the pecans toasted.