Glazed Carrots with Spicy Pecans
Tender carrots are glazed in a rich mixture of melted butter, sweet brown sugar, and aromatic rosemary. They are topped with crunchy roasted pecans tossed in cayenne pepper, delivering a bold punch of heat to balance the sweetness. The result is a vibrant side dish featuring a perfect harmony of sweet, savory, buttery, and spicy flavors.
SERVINGS
8
COOK TIME
15 Min
Ingredients
1 egg white, beaten
1 teaspoon cayenne pepper
1/2 cup chopped pecans or pecan halves
4 tablespoons butter
1/4 cup brown sugar
1/4 teaspoon chopped fresh rosemary
2 cans (14.5 oz.) Libby's Sliced Carrots, drained
1 egg white, beaten
1 teaspoon cayenne pepper
1/2 cup chopped pecans or pecan halves
4 tablespoons butter
1/4 cup brown sugar
1/4 teaspoon chopped fresh rosemary
2 cans (14.5 oz.) Libby's Sliced Carrots, drained
Instructions
- Preheat oven 350°F.
- In a small bowl, whisk together egg white and cayenne. Add pecans; toss to coat. Transfer to rimmed baking sheet; bake 10-12 minutes. Set aside to cool.
- While nuts are in the oven, heat skillet over medium-high. Add butter, brown sugar, and rosemary. Stir until butter and sugar has melted. Cook at a gentle boil for 10 minutes to reduce glaze.
- Gently fold in carrots until coated and heated through, about 2 minutes.
- Add carrots in a bowl with pecans and toss to combine.
- Preheat oven 350°F.
- In a small bowl, whisk together egg white and cayenne. Add pecans; toss to coat. Transfer to rimmed baking sheet; bake 10-12 minutes. Set aside to cool.
- While nuts are in the oven, heat skillet over medium-high. Add butter, brown sugar, and rosemary. Stir until butter and sugar has melted. Cook at a gentle boil for 10 minutes to reduce glaze.
- Gently fold in carrots until coated and heated through, about 2 minutes.
- Add carrots in a bowl with pecans and toss to combine.
