More Great Recipes: Side Dish | Thanksgiving

Curried Carrots

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Member since 2014

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


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

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

Pairs Well With


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”

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