Carrots With Spiced Pecan Topping
Recipe: #2835
November 20, 2011
Categories: Side Dishes, Pecan, Carrot, Christmas, Easter, Sunday Dinner Thanksgiving, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Vegetarian Dinner, more
"A great holiday side dish. Adapted from Seattle Times recipe. NOTE:This can be made through step 11 and refrigerated overnight."
Ingredients
- TOPPING
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- CARROTS
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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 by Step Method
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
No special items needed.