A spicy take on this classic side vegetable dish.

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Recipe Summary

prep:
10 mins
cook:
12 mins
additional:
3 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F.

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  • In bowl whisk together egg white, cayenne and cumin. Add pecans and toss to coat.

  • Transfer to rimmed baking sheet and bake for 10 to 12 minutes. Set aside to cool. Once cooled, chop into smaller pieces.

  • Heat skillet over medium heat and add butter, brown sugar, rosemary, and drained carrots. Add 1/4 cup of water to carrots. Cover and simmer for 8 minutes.

  • Season carrots with salt and pepper and cook for another 5 minutes.

  • Put carrots in bowl with pecans and toss to combine.

Nutrition Facts

423 calories; protein 2.4g 5% DV; carbohydrates 58.6g 19% DV; fat 21.4g 33% DV; cholesterol 30.5mg 10% DV; sodium 271.7mg 11% DV. Full Nutrition
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