1 egg white, beaten
1 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 cup chopped pecans or pecan halves
4 tablespoons butter
1/4 cup brown sugar
1 tablespoon rosemary
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1. Preheat oven 350°F.
2. In bowl, whisk together egg white, cayenne and cumin. Add pecans; toss to coat. Transfer to rimmed baking sheet; bake 10-12 minutes. Set aside to cool.
3. Heat skillet over medium. Add butter, brown sugar, and rosemary. Stir until butter and sugar has melted to form glaze. Gently fold in carrots until coated and heat through, about 2 minutes.
4. Add carrots in bowl with pecans and toss to combine.