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<RecipeHeader>
<RecipeTitle>Honey-Glazed Carrots With Pecans</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
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<IngredientText>Honey accentuates the natural sweetness of the carrots, pecans add richness, and chili powder provides a gentle kick. Substitute chopped parsley for the pecans, or take these lightly chili-spiced carrots in a Mexican direction with chopped cilantro instead of the nuts.
WORK TIME: 10 minutes

TOTAL TIME: 25 minutes

SERVINGS: 4</IngredientText>
<Ingredient id="786" quantity="0.3333333333333333" unit="c" comment="" defaultState="true" weightGram="109.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.3333333333333333" unit="c">⅓ c</IngredientQuantity>
<IngredientItem>pecans</IngredientItem>
<IngredientComment>coarsely chopped</IngredientComment>
</Ingredient>
<IngredientText>
2 Tbsp canola oil, divided ⅛ + ¼ tsp salt, divided

1 Tbsp butter

2 lb carrots, halved lengthwise and cut diagonally into ¼&quot; thick slices</IngredientText>
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<IngredientQuantity quantity="0.5" unit="tsp">½ tsp</IngredientQuantity>
<IngredientItem>chili powder</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<RecipeText>
2 Tbsp honey

1. HEAT oven to 375°F. Toss pecans on rimmed baking sheet with 1 tablespoon of the oil and ⅛ teaspoon of the salt. Toast in oven about 5 minutes.
2. WARM butter and remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add carrots, cover, and cook 12 minutes over medium heat, stirring occasionally.
3. STIR in chili powder and remaining ¼ teaspoon salt. Cover and cook until carrots are tender, about 1 minute. Off heat, stir in honey. Season to taste with salt and freshly ground black pepper and serve with pecans sprinkled on top.

NUTRITION (per serving) 264 cal, 3 g pro, 29 g carb, 7 g fiber, 17 g fat, 3 g sat fat, 8 mg chol, 418 mg sodium
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