Uploaded December 2015 | Updated September 2026, 3 weeks ago
Glazed Carrots With Pecans & Nutmeg
Ingredients:
1 tbs. olive oil
4 cups sliced carrots
1/4 tsp. kosher salt
1/2 tsp. fresh ground black pepper
2 tbs. butter
1/2 cup chopped pecans
2 tbs. dark brown sugar
3/4 tsp. fresh grated nutmeg
1/4 tsp. ground cinnamon
1/4 cup water
2 tbs. chopped parsley (optional)
fresh squeeze of lemon juice (optional)
Directions:
1. Heat oil in a large skillet or camp dutch oven over medium-high heat. Add carrots, salt and pepper. Cook 2 minutes, stirring ocasionally. Add butter, pecans and brown sugar. Cook until carrots are tender and sugar has melted. (About 2 1/2 minutes)
2. Stir in nutmeg, cinnamon and water. Cook until sauce reduces to a glaze-like consistency, continue stirring. (About 30 seconds to 1 minute)
3. Remove from heat, stir in parsley, if using. Squeeze in lemon juice, if using.
Serves 6
Glazed Carrots With Pecans & Nutmeg
Ingredients:
1 tbs. olive oil
4 cups sliced carrots
1/4 tsp. kosher salt
1/2 tsp. fresh ground black pepper
2 tbs. butter
1/2 cup chopped pecans
2 tbs. dark brown sugar
3/4 tsp. fresh grated nutmeg
1/4 tsp. ground cinnamon
1/4 cup water
2 tbs. chopped parsley (optional)
fresh squeeze of lemon juice (optional)
Directions:
1. Heat oil in a large skillet or camp dutch oven over medium-high heat. Add carrots, salt and pepper. Cook 2 minutes, stirring ocasionally. Add butter, pecans and brown sugar. Cook until carrots are tender and sugar has melted. (About 2 1/2 minutes)
2. Stir in nutmeg, cinnamon and water. Cook until sauce reduces to a glaze-like consistency, continue stirring. (About 30 seconds to 1 minute)
3. Remove from heat, stir in parsley, if using. Squeeze in lemon juice, if using.
Serves 6
