Rating: 3.5 stars
131 Ratings
  • 5 star values: 40
  • 4 star values: 18
  • 3 star values: 37
  • 2 star values: 25
  • 1 star values: 11
Dawn Perry

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Credit: Mikkel Vang

Recipe Summary

hands-on:
15 mins
total:
40 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

212 calories; fat 11g; saturated fat 4g; cholesterol 15mg; sodium 471mg; protein 2g; carbohydrates 29g; sugars 21g; fiber 5g; iron 1mg; calcium 69mg.
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