Carrots With Spiced Pecan Topping
November 20, 2011
"A great holiday side dish. Adapted from Seattle Times recipe. NOTE:This can be made through step 11 and refrigerated overnight."
- Serving Size: 1 (135.6 g)
- Calories 175.7
- Total Fat - 13.4 g
- Saturated Fat - 4.3 g
- Cholesterol - 15.3 mg
- Sodium - 224.5 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 4.3 g
- Sugars - 7.4 g
- Protein - 2.1 g
- Calcium - 49.7 mg
- Iron - 0.6 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.1 mg
TOPPING: In a large, heavy skillet, melt the butter over medium heat. Add pecans and saute 2 minutes.
Stir in brown sugar, cinnamon, cayenne, nutmeg, and allspice; 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 salt, pepper, cinnamon, cayenne and vinegar. Mix with carrots.
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 325F oven 20-25 minutes just to heat through.
Tips & Variations
No special items needed.