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
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”