Glazed Carrots with Pecans

Recipe submitted by Jessica Glaspey. This dish is nice because it isn’t too sweet and the nuts add a lovely crunch.

Yields: 10 servings

Ingredients
1 T. olive oil
6 cups carrots
1 t. fresh ginger, minced
1 cup brown sugar, packed
1 ½ cup toasted pecan halves

Preparation 
1. Peel carrots and slice 1/4”, diagonally.

2. Heat oil in a nonstick frying pan over med-high heat. Add carrots and cover till carrots are almost tender.

​3. Add brown sugar, ginger, and pecan. Stir and cook until brown sugar has ‘melted’ and is no longer granular.