Brown Sugar-Glazed Carrots with Rosemary and Pecans

Categories: Vegetables- carrots

Ingredients

• 1/2 cup pecan halves
• 3 lbs. carrots, peeled, halved lengthwise, cut into 2-inch pieces
• 1/2 cup packed light brown sugar
• 4 Tbsp. unsalted butter
• 2 sprigs fresh rosemary
• 1/4 tsp. cayenne pepper
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. fresh lemon juice

Directions

1. Heat oven to 375 degrees. Spread pecans on a rimmed baking sheet and toast on oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
2. In a large saucepan, combine carrots, brown sugar, butter, rosemary, cayenne, salt, pepper and 1/2 cup water. Bring to a boil, reduce hear, cover an simmer until carrots begin to soften, 8 to 10 minute.
3. Uncover saucepan and cook, stirring often, until carrots are tender and liquid has thickened, 10 to 15 minutes more.
4. Discard rosemary. Toss carrots with lemon juice and chopped pecans.

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