Honey-Glazed Carrots with Pecans


Honey accentuates the natural sweetness of the carrots, pecans add richness, and chili powder provides a gentle kick.


1/3 c pecans, coarsely chopped
2 Tbsp canola oil, divided
1/8 + ¼ tsp salt, divided
1 Tbsp butter
2 lb carrots, halved lengthwise and cut diagonally into
¼" thick slices
½ tsp chili powder
2 Tbsp honey

1. HEAT oven to 375°F. Toss pecans on rimmed baking sheet with 1 tablespoon of the oil and 1/8 teaspoon of the salt. Toast in oven about 5 minutes.
2. WARM butter and remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add carrots, cover, and cook 12 minutes over medium heat, stirring occasionally.
3. STIR in chili powder and remaining ¼ teaspoon salt. Cover and cook until carrots are tender, about 1 minute. Off heat, stir in honey. Season to taste with salt and freshly ground black pepper and serve with pecans sprinkled on top.

NUTRITIONAL INFO PER SERVING 264 cal, 3 g pro, 29 g carb, 7 g fiber, 17 g fat, 3 g sat fat, 8 mg chol, 418 mg sodium

PHOTO (COLOR): ADD SOME HERBS: Substitute chopped parsley for the pecans, or take these lightly chili-spiced carrots in a Mexican direction with chopped cilantro instead of the nuts

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