Carrots With Spiced Pecan Topping

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

Ingredients Nutrition


  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.

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