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
Sat fat 4g
How to Make It
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.
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