Carrots With Spiced Pecan Topping

Name: Carrots With Spiced Pecan Topping
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
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

Submitted by Outta Here

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

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photo by Junebug

Ready In:: 1hr
Ingredients:: 14
Serves:: 8

ingredients

Topping
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
Carrots
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

TOPPING:.
In a large, heavy skillet, melt the butter over medium heat.
Add pecans and saute 2 minutes.
Stir in remaining ingredients; saute an additional 2 minutes.
Spoon onto a piece of foil and cool.
(Can be done 24 hours in advance and stored it a jar with lid).
CARROTS:.
Bring a large pan of water to a boil and add the carrots. Cook 5-7 minutes. The carrots should be tender, yet firm.
Drain and rinse with cold water until cooled. Pat dry with paper towels.
Melt the butter. Combine with remaining ingredients.
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.).
Sprinkle the spiced pecans over the top and bake in a pre-heated 325ºF oven 20-25 minutes just to heat through.

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Reviews

Absolutely great way to serve carrots! Very flavorful, very satisfying! Think I'll be adding this to the dinner table this coming Saturday when my vegetarian son & his wife are here for a slightly late Thanksgiving dinner, when I do have a turkey breast, but everything else is strictly vegetarian! Thanks for this great keeper of a recipe! [Made & reviewed in I Recommend recipe tag]

Sydney Mike
Great recipe! My DH, who really does not care for carrots, gave this 5 stars. I loved the roasted taste of the carrots with the little bit of sweetness from the brown sugar and pecans. This would certainly make a great Thanksgiving side or Company dinner. Very easy to make and such a pleasant surprise from the vinegar. Made for Everyday is a Holiday tag, November, 2011.

DailyInspiration
Five stars - I had company for dinner and had to print this recipe three times! Four people finished eight servings and ignored the meatloaf that was supposed to be accompanied by the carrots. DH said it was one of the best ways to eat carrots he ever tried. I think the addition of the vinegar is critical for the development of that fantastic flavour. Thanks for posting another winner, Mike!<br/>Made for A Rainbow of Color of the Diabetic Forum.

Mia in Germany
Carrots with a kick! Loved it! It got gobbled right up! Thanks for sharing your yummy recipe mikekey!

Junebug

RECIPE SUBMITTED BY

Outta Here

United States

WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.

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