You can chop the
pecans up to two days ahead. Keep
them in an airtight container.
Heat oven to 220C/200C fan/gas 7.
You can do this while the turkey is
resting. 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
Drizzle with the syrup and
scatter over the nuts, then return
to the oven for a final 10 mins
until the carrots are soft and golden
and the pecans toasted.