Curried Carrots

Average: 5 (2 votes)
30 minutes 8 Servings Print RecipeEmail Recipe


12mediumcarrots (peeled and cut into 1 inch lengths)
6tablespoonunsalted butter (room temperature)
2tablespooncurry powder
1⁄4teaspoonground black pepper
1⁄4cuplemon juice
2tablespoonbrown sugar
1cuppecans (toasted and chopped)


Place the carrots in a heavy large saucepan and add cold water to cover. Cook over medium-high heat just until tender, 15 to 20 minutes. Drain and return to the 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 the chopped pecans. Serve immediately.

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