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.”
- 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)
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.
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