Rachael Ray: Glazed Carrots With Pecans & Nutmeg

Rachael Ray: Glazed Carrots With Pecans & Nutmeg

Michael Symon took over Rachael Ray’s kitchen to make a few easy side dish recipes, like his Cheesy Broccoli Gratin. He then used organic carrots, without peeling them, to make Glazes Carrots with Pecans and Nutmeg. If you find the right kind of delicious organic carrots, this is a great recipe to make with them. Plus, it’s a healthy side dish that doesn’t taste super healthy, which is always a good thing! Plus, the pecans provide a nice crunch!

To get the recipe for Glazed Carrots with Pecans and Nutmeg, click next page.

Rachael Ray: Glazed Carrots With Pecans & Nutmeg Recipe Ingredients

• 4 C sliced carrots
• 4 tbsp unsalted butter
• 3 tbsp dark brown sugar
• 1/4 tsp ground cinnamon
• 2 tbsp olive oil
• kosher salt and freshly ground black pepper
• 1/2 C roughly chopped pecans
• 3/4 tsp freshly grated nutmeg
• 2 tbsp fresh flat-leaf parsley leaves – optional

Rachael Ray: Glazed Carrots With Pecans & Nutmeg Recipe Directions

1. Put a large skillet over medium-high heat
2. Add the olive oil followed by the carrots, and then a good pinch of salt
3. Cook, stirring occasionally, for 2 minutes
4. Add the butter, brown sugar, and pecans, and cook until the carrots are cooked through and the sugar has melted, about 2 1/2 minutes
5. Stir in the nutmeg and cinnamon, then season with salt and pepper
6. Add 1/4 C water and cook, stirring occasionally until the sauce reduces to a glaze, about 30 seconds
7. Remove from the heat and stir in the parsley if you’re using it