Glazed Carrots with Pecans

Beverly Beach0034

Another side favorite for the holidays!  I like to use baby carrots for their extreme sweetness.  I use pecans for their nutty-sweet flavor, as well, but if you like walnuts better, use them!  Quick, simple and colorful, yet healthy eating.  For an additional sweetness boost, sometimes I’ll add a little drizzle of real Maple syrup.  Remember, recipes are guides.  Change it up; augment it.  Have fun!


2 tablespoons of olive or grape-seed oil

1 large bag of baby carrots OR 6 cups of diagonally sliced and peeled carrots

1 heaping tablespoon of minced fresh ginger (this is good for the tummy and calming to the soul)

1/8 teaspoon each of cinnamon, nutmeg and cloves

1 cup of packed brown sugar (we don’t care if it’s dark or light; use what you have)

1 1/2 cups of toasted pecan halves (or walnuts, as it were)

A healthy drizzle of real Maple syrup (if preferred)

Doing it…

Heat a tablespoon of oil in your favorite skillet (I know you have one ’cause I do, too!)

Toast your nuts of choice, carefully (don’t over do it!)

Heat some more oil and add your prepared carrots, stirring frequently for about 4 minutes or so….

Stir in the ginger, cinnamon, nutmeg, clove (the fab four of Holiday seasonings) and brown sugar; cook for 2 more minutes.

Check your carrots for tender-crispness by piercing them with a fork.

If you are so inclined, drizzle some syrup over them and toss well…..

Serve….and enjoy with your favorite main dish!



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