Brown Sugar-Glazed Carrots With Rosemary and Pecans

Brown Sugar-Glazed Carrots With Rosemary and Pecans
Mikkel Vang
Toasted pecans add a nice crunch to the tender carrots, which are flavored with fresh rosemary and cayenne pepper.

Get the recipe
.

Sautéed Brussels Sprouts With Poppy Seeds
A dash of white wine vinegar and nutty poppy seeds perk up tender shredded Brussels sprouts.

Get the recipe
.
Serves 8
preparation
15
minutes
cooking
40
minutes

Ingredients

1/2
cup
pecan halves
3
pounds
carrots—peeled, cut into 2-inch lengths, and halved lengthwise if large
1/2
cup
packed light brown sugar
4
tablespoons
(1/2 stick) unsalted butter
2
sprigs fresh rosemary
1/4
teaspoon
cayenne pepper
kosher salt and black pepper
1
tablespoon
fresh lemon juice

Directions

  1. Heat oven to 375° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
  2. Meanwhile, in a large saucepan, combine the carrots, brown sugar, butter, rosemary, cayenne, ½ cup water, 1½ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, cover, and simmer until the carrots begin to soften, 8 to 10 minutes. Uncover the saucepan and cook, stirring often, until the carrots are tender and the liquid has thickened, 10 to 15 minutes more.
  3. Discard the rosemary and toss the carrots with the lemon juice and pecans.

 

Dawn Perry
October 2011

Nutritional Information

  • Per Serving
  • Calories 212
  • Fat 11 g
  • Sat Fat 4 g
  • Cholesterol 15 mg
  • Sodium 471 mg
  • Protein 2 g
  • Carbohydrate 29 g
  • Sugar 21 g
  • Fiber 5 g
  • Iron 1 mg
  • Calcium 69 mg
What does this mean? See Nutrition 101.