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Brown Sugar-Glazed Carrots With Rosemary and Pecans

Brown Sugar-Glazed Carrots With Rosemary and Pecans
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Serves 8| Hands-On Time: | Total Time:



  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.
By November, 2011

Nutritional Information

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

Quick Tip

Carrots and peeler on a plastic bag
The pecans can be toasted up to 2 days in advance; keep at room temperature, covered. The carrots can be peeled, cut, and combined with the butter, rosemary, cayenne, salt, and pepper up to 2 days in advance; refrigerate, covered, then transfer to a large saucepan, add the water and sugar, and proceed with the recipe.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.