This 5-Ingredient Skillet Side Dish Will Save You So Much Time o…
Rachael Shares Her Best Tips for Working with Fresh Thyme
How to Make a Negroni-Martini (Negronatini) | John Cusimano
Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…
Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…
How to Make Shrimp Parm | Rachael Ray
How to Make Hoisin Fried Rice | Rachael Ray
This Video of Rach's Number One Feline Fan Watching Her Cook on …
Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…
You're Doing It Wrong: How to Burn + Extinguish Your Candles So …
How to Make Crispy Skin Chicken with 5-Spice and Sichuan Pepper …
How to Make Bifteki (Greek Burger Patties) | Rachael Ray
First Makeover Back in the Studio is for a Deserving Woman Who's…
Jeremy Sisto Teases Loophole That Could Allow Him to Make an App…
How to Tell if Someone's Been in Your House While You're Away, A…
How to Kick Out a Car Window If You're Kidnapped | Former CIA Of…
This 16-Year-Old Started Her Secret Identity Movement for All Wo…
How to Transition Back to "Real Clothes" with Comfortable Staple…
How to Make Chicken with Apples and Pears and Cheesy Potatoes | …
Why New York Times-Bestselling Thriller Writer Brad Meltzer Was …
From Chef Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners
“These buttery, brown sugar-glazed carrots have a nice meaty crunch from the pecans; and warm spices, like cinnamon and nutmeg, give the dish that festive holiday feel, making it ideal alongside glazed ham or roasted turkey. If you want to brighten things up a bit, go ahead and squeeze in a little fresh lemon or orange juice at the last minute.”
Ingredients
- 2 tablespoons olive oil
- 4 cups sliced carrots
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1/2 cup roughly chopped pecans
- 3 tablespoons dark brown sugar
- 3/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 2 tablespoons chopped fresh flat-leaf parsley leaves (optional)
Yield
Preparation
Put a large skillet over medium-high heat. Add the olive oil followed by the carrots and a good pinch of salt. Cook, stirring occasionally, for 2 minutes. Add the butter, pecans and brown sugar, and cook until the carrots are cooked through and the sugar has melted, about 2 1/2 minutes.
Stir in the nutmeg and cinnamon, and season with salt and pepper. Add 1/4 cup water and cook, stirring occasionally, until the sauce reduces to a glaze-like consistency, about 30 seconds.
Remove from the heat, stir in the parsley, if using, and serve.
More Info
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
