Roasted Carrots With Pecans And Sorghum Recipe

Recipe By Slurrp

Roasted Carrots with Pecans and Sorghum is a delicious and nutritious side dish that combines the natural sweetness of roasted carrots with the crunch of pecans and the earthy flavor of sorghum. The carrots are roasted to perfection, bringing out their natural sweetness, while the pecans add a delightful crunch. The sorghum adds a unique and nutty flavor that complements the carrots and pecans perfectly. This dish is not only tasty but also packed with vitamins, minerals, and fiber.

4.9
17 Rating -
Rate
Vegdiet
1hr 10minstotal
1hr 10m.total
Roasted Carrots With Pecans And Sorghum
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Ingredients for Roasted Carrots With Pecans And Sorghum Recipe

  • 0.17 pound Carrots, Peeled And Trimmed
  • 0.33 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • 0.08 cup Pecans
  • 0.33 tablespoon Sorghum

Directions: 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.
Nutrition
value
196
calories per serving
7 g Fat4 g Protein28 g Carbs12 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    4g
  • Carbs
    28g
  • Fiber
    12g

MacroNutrients

  • Carbs
    28g
  • Protein
    4g
  • Fiber
    12g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    102mg
  • Iron
    2mg
  • Vitamin A
    6201mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    59mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    16mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    61mg
  • Manganese
    < 1mg
  • Phosphorus
    106mg
  • Selenium
    6mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp