Brown Sugar-Glazed Carrots With Rosemary and Pecans

glazed-carrots
Photo by Mikkel Vang
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 212 calories
    • 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

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.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.Discard the rosemary and toss the carrots with the lemon juice and pecans. 

Ingredients

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