HONEY-GLAZED CARROTS WITH PECANS

By JanV

The best carrots I've ever eaten! A great side dish to serve to guests.

Ingredients

• 1/3 cup pecans, coarsely chopped
• 2 Tbsp. canola oil, divided
• 1/8 plus 1/4 tsp. salt, divided
• 1 Tbsp. butter
• 2 lbs. carrots, halved lengthwise & cut diagonally into 1/4" thick slices
• 1/2 tsp. chile powder
• 2 Tbsp. honey

Details

Servings 4

Preparation

Step 1

1. Heat oven to 375 degrees F. Toss pecans on rimmed baking sheet with 1 Tbsp. of oil and 1/8 tsp. salt. Toast in oven about 5 minutes.

2. Warm butter and remaining 1 Tbsp. oil in large non-stick skillet over medium high heat. Add carrots, cover, and cook 12 minutes over medium heat, stirring occasionally.

3. Stir in chili powder and remaining 1/4 tsp. salt. Cover and cook until carrots are tender about 1 minute. Off heat, stir in honey. Season to taste with salt and freshly ground pepper and serve with pecans sprinkled on top.

Variation: Use chopped parsley or cilantro to sprinkle on top of carrots.