“Begin doing what you want to do now. We are not living in eternity. We have only this moment, sparkling like a star in our hand - and melting like a snowflake.”
- Francis Bacon

Thursday, January 14, 2010

Glazed ginger carrots with toasted pecans



It isn't all that often that you can find a veggie recipe that the kids will ♥. This is one of those that is a keeper, for sure. With a little sweetness and the crunch of pecans, I just bet this will become one of your family favorites.

This dish will feed a family, so now that my boys have found the loves of their lives and have flown the coop, I will generally cut the ingredients in half or less for just me. When I make this I don't have much else on my plate other than a small piece of chicken because these carrots are so good I can eat them like candy

Ingredients

  • 1  tablespoon  olive oil
  • 6  cups  diagonally sliced (1/4 in.) peeled carrots
  • 1  teaspoon  minced fresh ginger
  • 1  cup  packed brown sugar
  • 1 1/2  cups  toasted pecan halves

Preparation

Heat oil in a nonstick frying pan over medium-high heat. Add carrots and cook, stirring frequently, 4 minutes. Stir in ginger and sugar and cook, stirring, until sugar melts, about 2 minutes. Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 3 to 5 minutes.

8 comments:

Protege said...

Wow, I REALLY love this one. I love pecans and I have never imagined they can be combined with carrots, very interesting!
As always, my compliments on the picture, you have a talent in presentation of food and make it look so very delicious, at all times.
Thank you for also for your very kind comments at my place, they are much appreciated.:)

xoxo
Zuzana

Claus said...

Now that looks VERY simple and DELICIOUS!! I am going to do it sometime this weekend. I'm actually excited about it! :-)) which for an inexperienced cook like myself, is a lot to say. Thanks for sharing!

Country Wings in Phoenix said...

Oh MiMi...
Sweetie this one sounds wonderful. Really wonderful. Again I think I am going to try to convert this with my Splenda brown sugar and see what it tastes like. I will let you know. This recipe is to wonderful not to give it a try.

Have a beautiful day sweetie.

Love ya girl. Country hugs and much love, Sherry

Anonymous said...

Do you actually use a full cup of sugar? I usually add 1Tbl of sugar to a saucepan of carrots and they are plenty sweet. One cup seems like it would be way too sweet. I do think the nuts sound good with it though - maybe I'll just add nuts to my recipe.

The Lucy and Dick Show said...

Carrots are always a keeper with kids, aren't they? I like pecans too though and they do make an excellent companion to the veggie!

Cottage Rose said...

I love carrots and have not found too many ways to fix them.. but this one sounds really great.. thanks for sharing...
Hugs;
Alaura

♥Mimi♥ said...

In reply to Anonymous, yes, one cup of sugar. This is a large batch - 6 cups - where most recipes call for far less carrots☺

GWENDOLYN said...

This looks right up my alley. I just love coming here and drooling over your recipes. I can almost smell them.
Blessings!
Gwen