Brown Sugar-Glazed Carrots With Rosemary and Pecans
- ½ cup pecan halves
- 3 pounds carrots—peeled, cut into 2-inch lengths, and halved lengthwise if large
- ½ cup packed light brown sugar
- 4 tablespoons (½ stick) unsalted butter
- 2 sprigs fresh rosemary
- ¼ teaspoon cayenne pepper
- kosher salt and black pepper
- 1 tablespoon fresh lemon juice
- Heat oven to 375° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
- Meanwhile, in a large saucepan, combine the carrots, brown sugar, butter, rosemary, cayenne, ½ cup water, 1½ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, cover, and simmer until the carrots begin to soften, 8 to 10 minutes. Uncover the saucepan and cook, stirring often, until the carrots are tender and the liquid has thickened, 10 to 15 minutes more.
- Discard the rosemary and toss the carrots with the lemon juice and pecans.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!