Carrots With Spiced Pecan Topping

8
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


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

Original recipe yields 8 servings
OK
  • TOPPING
  • CARROTS

Nutritional

  • 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

Step 1

TOPPING: In a large, heavy skillet, melt the butter over medium heat. Add pecans and saute 2 minutes.

Step 2

Stir in brown sugar, cinnamon, cayenne, nutmeg, and allspice; saute an additional 2 minutes.

Step 3

Spoon onto a piece of foil and cool. (Can be done 24 hours in advance and stored it a jar with lid).

Step 4

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.

Step 5

Drain and rinse with cold water until cooled. Pat dry with paper towels.

Step 6

Melt the butter. Combine with salt, pepper, cinnamon, cayenne and vinegar. Mix with carrots.

Step 7

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.).

Step 8

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.

Related

Northwestgal

Oh my goodness, but these were delicious spicy carrots. The warm spices contributed a lot of flavor, and they cooked much quicker than I expected. I was a bit leery of the cayenne pepper, but it 's a must in this recipe. I served the carrots with a beef roast and roasted baby red potatoes, and it was perfect with the other dishes. Thanks for sharing your recipe, Mikekey. This is a "keeper", for sure.

review by:
(15 Oct 2018)

Sheryl

I was looking for a new recipe as a side to ham and chose this. It was excellent and we loved them!

review by:
(17 Feb 2014)

Joni

A new must have on our table for the hoidays. What delicious carrots! We loved the little spiciness in them along with the other spices. Delicious!

review by:
(30 Dec 2013)

AnnJMe

I love jazzed up carrots. They are one of those vegetables that you can do so many things with. This is so good that I am adding them to my holiday traditional menu. What a lot of different flavors popping through!

review by:
(16 May 2012)