Carrots With Spiced Pecan Topping

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 60 Minutes

Servings: 8

A great holiday side dish. Adapted from Seattle Times recipe. NOTE:This can be made through step 11 and refrigerated overnight.

Ingredients:

2 tablespoons unsalted butter

3/4 cup pecans, chopped

1 tablespoon dark brown sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

2 lbs baby carrots, peeled and halved

2 tablespoons unsalted butter

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

4 teaspoons white wine vinegar

Directions:

1. TOPPING:.
2. In a large, heavy skillet, melt the butter over medium heat.
3. Add pecans and saute 2 minutes.
4. Stir in remaining ingredients; saute an additional 2 minutes.
5. Spoon onto a piece of foil and cool.
6. (Can be done 24 hours in advance and stored it a jar with lid).
7. CARROTS:.
8. Bring a large pan of water to a boil and add the carrots. Cook 5-7 minutes. The carrots should be tender, yet firm.
9. Drain and rinse with cold water until cooled. Pat dry with paper towels.
10. Melt the butter. Combine with remaining ingredients.
11. Spoon into a 9x13-inch casserole. (can be done to here and covered and refrigerated overnight. If so, remove carrots from refrigeration 1 hour before cooking.).
12. Sprinkle the spiced pecans over the top and bake in a pre-heated 325ºF oven 20-25 minutes just to heat through.

By RecipeOfHealth.com