Glazed Carrots & Pecans

Glazed Carrots & Pecans

(6 servings)

Ingredients:

1 tbsp. Olive Oil

2 lb. Fresh Carrots, peeled, long bias sliced about ¼ inch thick

¼ tsp. Kosher Salt

¼ tsp. Black Pepper

2 tbsp. Unsalted Butter

2 tbsp. Brown Sugar

½ - ¾ cup Pecans, chopped

¾ tsp, Nutmeg (see note)

¼ tsp. Ground Cinnamon

¼ cup Water

2 tbsp. Fresh Flat-Leaf Parsley, chopped

Directions:

In a large skillet over medium-high heat, warm oil and then add carrots, salt and pepper.  Stir to coat and cook 2-3 minutes.  Add butter, brown sugar and pecans and continue cooking until carrots are tender (about 2-3 minutes).  Next stir in nutmeg, cinnamon and water.  Cook stirring until sauce reduces to a glaze-like consistency (about 30 seconds to a minute).  Remove from heat and stir in the parsley.  Transfer to a serving bowl and serve.

Note:               Fresh nutmeg is always best but if you don’t have it, use ground nutmeg.

Note:               You could use another type of nut but I like pecans best in this dish.

Ideas for Future Efforts

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