Curried Carrots


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Serves 6-8 | Prep Time | Cook Time 20 minutes

Why I Love This Recipe

Grandma Pat served these at Thanksgiving when she and Grandpa Bob lived on Churchill Road in Davidson, NC.

She wrote on the recipe card to ‘double this recipe except for the curry”


Ingredients You'll Need

12 medium sized carrots, peeled and cut into 1 inch lengths
6 Tbsp unsalted butter-room temperature
2 Tbsp best quality curry powder
1/4 tsp freshly grond black pepper
1/4 cup fresh lemon juice
2 Tbsp brown sugar
1 cup pecans, toasted and chopped


Directions

Place carrots in heavy sauce pan


Add cold water to cover carrots.


Cook over medium heat to just until tender (15-20 minutes)


Drain and return to pan


Mix butter, curry powder, salt and pepper, then add to carrots


Heat over low heat, tossing to coat carrots


Add lemon juice and brown sugar.


Toss until glazed


Add pecans


6-8 servings


Questions, Comments & Reviews



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