This five-ingredient carrot side dish recipe comes together quickly and adds warm flavor to any fall menu.
1 tablespoon olive oil
6 cups diagonally sliced (1/4 in.) peeled carrots
1 teaspoon minced fresh ginger
1 cup packed brown sugar
1 1/2 cups toasted pecan halves
How to Make It
Heat oil in a nonstick frying pan over medium-high heat. Add carrots and cook, stirring frequently, 4 minutes. Stir in ginger and sugar and cook, stirring, until sugar melts, about 2 minutes. Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 3 to 5 minutes.
Note: Nutritional analysis is per 1/2-cup serving.
I try to make the recipes exactly as they are written the first time for a true review, but didn't add the pecans as I was serving rice that had almonds in it...didn't want to "over nut" us. The dish, however, was delicious and look forward to the next time to serve with pecans. I didn't think it was too sweet at all.