Roasted Carrots With Pecans And Sorghum Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Peel and trim the carrots, then cut them into even-sized pieces.
• STEP 3.In a large bowl, toss the carrots with olive oil, salt, and pepper until well coated.
• STEP 4.Spread the carrots in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized.
• STEP 5.While the carrots are roasting, toast the pecans in a dry skillet over medium heat until fragrant, about 3-4 minutes. Remove from heat and let them cool.
• STEP 6.Once the carrots are done, transfer them to a serving dish and sprinkle with toasted pecans and sorghum.
• STEP 7.Serve the roasted carrots with pecans and sorghum as a side dish or as a main course with a salad or grain bowl.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to cut the carrots into even-sized pieces to ensure even cooking.
• You can use any type of pecans or other nuts you prefer.
• If you don't have sorghum, you can substitute it with cooked quinoa or brown rice.
• Feel free to add some fresh herbs like parsley or thyme for extra flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the roasted carrots with pecans and sorghum as a side dish or as a main course with a salad or grain bowl.
• Garnish with fresh herbs like parsley or thyme for extra flavor.