Glazed Carrots with Pecans

By gvcathy

Oceana Magee, Port Townsend, WA, Sunset

NOVEMBER 2009

Ingredients

• 1 tablespoon olive oil
• 6 cups diagonally sliced (1/4 in.) peeled carrots
• 1 teaspoon minced fresh ginger
• 1 cup packed brown sugar (or a bit less)
• 1 1/2 cups toasted pecan halves

Preparation

Step 1

Heat oil in a nonstick frying pan over medium-high heat. Add carrots and cook, stirring frequently, 4 minutes. Stir in ginger and sugar and cook, stirring, until sugar melts, about 2 minutes. Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 3 to 5 minutes.

Note: Nutritional analysis is per 1/2-cup serving.