Glazed Carrots With Pecans Recipes

MAPLE-GLAZED CARROTS WITH PECANS

Steps:

• In 12-inch skillet, heat broth and salt to boiling over high heat. Add carrots; reduce heat to medium. Cover; cook 10 to 12 minutes or just until crisp-tender. Drain if necessary.
• Add syrup and butter to carrots in saucepan. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until carrots are glazed. Sprinkle with pecans.

GLAZED CARROTS WITH BACON AND PECANS

Steps:

• Cook the bacon in a 12-inch nonstick skillet over medium-high heat until crisp.
• Transfer bacon to a paper towel-lined plate to drain.
• Remove all but 1 tablespoon of the bacon drippings from the pan.
• Add the pecans and cook about 3 minutes.
• Transfer the pecans to the plate with the bacon.
• Add the carrots, salt, 1 tablespoon of the brown sugar, chicken broth, and thyme to the skillet.
• Bring to a boil, covered, over medium-high heat.
• Reduce heat to medium and simmer, about 5 minutes.
• Uncover, increase the heat to high, and simmer rapidly, 1 to 2 minutes.
• Add the butter and remaining 2 tablespoons brown sugar to the skillet. Toss the carrots to coat and cook, about 3 minutes.
• Off heat, add the lemon juice and toss to coat.
• Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
• Season to taste with pepper, sprinkle the bacon and pecans on top.
• Serve immediately.

MARMALADE-GLAZED CARROTS WITH CANDIED PECANS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
• Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.
• Photograph courtesy Anna Williams

MAPLE-GLAZED CARROTS WITH PECANS

Steps:

• In a non-stick skillet melt butter. Add carrots and stir to coat with butter. Add broth through pepper. Bring to a boil, cover and cook for 6 minutes.
• Uncover and cook, stirring often until the carrots are tender and the liquid has reduced to a glaze (about 12 to 15 minutes).
• Stir in pecans and serve.
• To reheat if prepared in advance, add 1/4 cup water and heat gentley until water evaporates.

MAPLE PECAN-GLAZED SWEET POTATOES

Steps:

• In small bowl, combine 2 tablespoons of the apple juice and cornstarch; mix well. Set aside.
• In large nonstick skillet or Dutch oven, combine remaining apple juice, syrup, cinnamon, margarine and salt; mix well. Bring to a boil. Add potatoes; stir to coat well. Return to a boil. Reduce heat; cover and simmer 8 to 10 minutes or just until potatoes are tender.
• Stir cornstarch mixture into potato mixture; cook and stir over medium-high heat until bubbly and thickened. Spoon into serving bowl. Sprinkle with pecans.

GLAZED ASPARAGUS & CARROTS WITH PECANS

Steps:

• Place 1 cup water in 10-inch skillet over medium heat.
• Bring to a full boil; add carrots and asparagus.
• Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes).
• Drain.
• Set aside; keep warm.
• Melt butter in same skillet.
• Stir together cornstarch, 3 tablespoons water and lemon juice in small bowl; stir into butter.
• Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes).
• Stir in lemon peel.
• To serve, spoon sauce over warm carrots and asparagus.
• Sprinkle with pecans.