Glazed Carrots with Spicy Pecans

Ingredients:

(Serves 4)

  • ½ cup pecan halves
  • 4 tbsp. butter
  • 1 egg white, beaten
  • 1 tsp. cayenne pepper
  • ½ tsp. cumin
  • 4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
  • 1 tbsp. rosemary, chopped
  • ¼ cup brown sugar

Directions:

  • Preheat the oven to 350°.
  • In a bowl whisk together the egg white, cayenne and cumin. Add the pecans and toss to coat.
  • Transfer to a rimmed baking sheet and bake for 10-12 minutes. Set aside to cool. Once cooled chop into smaller pieces.
  • Heat a skillet over medium heat and add butter, brown sugar, rosemary and drained carrots. Add ¼ cup of water to the carrots. Cover and simmer for 8 minutes.
  • Season the carrots with salt and pepper and cook for another 5 minutes. Put the carrots in a bowl with the pecans and toss to combine.

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