Maple Pecan Carrots

This simple idea for a veggie side dish has been brewing for a few weeks. Finally, I got around to it, having an excess of raw carrots and onions around. It is sweet, but not overpoweringly so, with hints of spice and a deep, warm flavor.


Maple Pecan Carrots~Ingredients~

32 oz. bag of raw carrots

1/2 a small yellow onion, sliced thinly

1/4 cup roughly chopped pecans

10 tablespoons maple syrup, grade B

1 large tablespoon sweet and spicy smooth mustard (Such as Cape Cod brand)

2 tablespoons water

1 tablespoon flour

1/4 tsp ground cloves


1. wash, scrub, peel carrots

2. chop, as desired. I like to do them at a slight angle as it lends itself to a raw, homemade feel with the angles from the peeling.

3. boil carrots for around 15-20 minutes until soft

4. meanwhile, prepare sauce.

5. slice the half onion, stir it in a small saucepan with just a touch of canola oil or butter on medium heat

6. add maple syrup, sweet mustard, cloves, water, and then flour while stirring.

7. let thicken for 5-6 minutes, stirring on occasion

8. once carrots are tender, on low heat, combine sauce with the carrots and stir.

9. if there is any slight excess in sauce, you may boil it off for a few minutes.

Goes nicely as a side dish with pork loin, or turkey.

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