Ingredients:
1 (1 lb) bag baby carrots
6 tablespoons butter
2 tablespoons curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh lemon juice
2 tablespoons brown sugar
1 cup pecans, toasted and chopped
Directions:
Place the carrots in a heavy large saucepan and add cold water to cover.
Cook over medium high heat just until tender, about 15 minutes.
Drain and return to pan.
Mix the butter, curry powder, salt and pepper and add to the carrots.
Heat over very low heat, tossing to coat the carrots with the butter mixture.
Add the lemon juice and brown sugar.
Heat, tossing occasionally, until the carrots are glazed.
Sprinkle with chopped pecans.
Serve immediately.
Servings: 6
Time preparation: 5 min.
Time total: 25 min.