Brown sugar-glazed carrots with rosemary and pecans

Real Simple

Serves: 8

  • 1/2 cup pecan halves
  • 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

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.

*Chef’s note: This dish was a bit to sweet and a tad too mushy for me. I like all the ingredients going into it, but next time would probably put in about half the sugar!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: