Caramelized Carrots with Walnut Crumble
A vibrant and cozy side dish featuring roasted carrots topped with a crunchy walnut crumble and savory spices, perfect for weeknight dinners or holiday tables.
Servings: 4 servings
Calories: 150kcal
Ingredients
Vegetables
- 1 pound Carrots, cut into sticks or coins Use firm, bright carrots.
- 1 pound Beets, optional, cut smaller than carrots Golden beets are recommended for less staining.
Nuts
- 1 cup In-shell walnuts, toasted and chopped Use in-shell walnuts for better flavor and texture.
Oils and Sweeteners
- 2 tablespoons Olive oil Enough to coat vegetables.
- 1 tablespoon Maple syrup or honey Adds sweetness for caramelization.
Spices
- 1 teaspoon Cumin For a warm base flavor.
- 1 teaspoon Coriander Enhances the savory profile.
- 1 teaspoon Mild paprika To add warmth without overwhelming sweetness.
- 1/2 teaspoon Cinnamon or allspice, optional For added warmth.
- 1/2 teaspoon Aleppo pepper or crushed red pepper, optional For a bit of heat.
Acid and Fresh Herbs
- 1 tablespoon Apple cider vinegar or lemon juice To brighten the finished dish.
- 1/4 cup Fresh parsley or dill For freshness.
- 1 teaspoon Orange zest For added fragrance.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Line a sturdy sheet pan with parchment paper.
- Cut the carrots and beets (if using) into pieces of uniform size.
- Toss the vegetables with olive oil, maple syrup or honey, and spices until coated evenly.
Roasting
- Spread the vegetables in a single layer on the prepared pan, ensuring plenty of space between them.
- Roast for 15 minutes, then flip or stir the vegetables and roast for an additional 10 to 15 minutes until fork tender and golden.
- Once done, drizzle with apple cider vinegar or lemon juice and sprinkle with chopped walnuts, orange zest, and fresh herbs.
- Toss gently and taste for seasoning.
Notes
Make it vegan by substituting honey with maple syrup. For a nut-free version, substitute walnuts with pumpkin or sunflower seeds. Can also be made in an air fryer.