- 1 egg white, beaten
- 1 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 cup pecan halves
- 4 tablespoons butter, softened
- 1 cup brown sugar
- 1 tablespoon chopped fresh rosemary
- 4 (4 ounce) Libby's® Sliced Carrots Vegetable Cups
- Preheat the oven to 350 degrees F.
- In bowl whisk together egg white, cayenne and cumin. Add pecans and toss to coat.
- Transfer to rimmed baking sheet and bake for 10 to 12 minutes. Set aside to cool. Once cooled, chop into smaller pieces.
- Heat skillet over medium heat and add butter, brown sugar, rosemary, and drained carrots. Add 1/4 cup of water to carrots. Cover and simmer for 8 minutes.
- Season carrots with salt and pepper and cook for another 5 minutes.
- Put carrots in bowl with pecans and toss to combine.
04/25/2018
recipepes.com
Glazed Carrots with Spicy Pecans, recipe
PT15M
PT1H
5
455 calories