Michael Symon's Glazed Carrots with Pecans and Nutmeg

by Rachael Ray Show Staff 9:00 AM, November 12, 2015

Aired November 12, 2015

Serves 4-6 as a side dish

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.

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.”