Ingredients
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1 lb carrots, peeled and sliced into ½-inch thick pieces
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2 tbsp unsalted butter
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¼ cup pure maple syrup
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½ tsp cinnamon (optional)
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½ tsp salt
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¼ tsp black pepper
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½ cup pecans, chopped and toasted
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1 tbsp fresh parsley, chopped (for garnish)
Instructions
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Toast the Pecans:
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Heat a dry skillet over medium heat.
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Add chopped pecans and toast for 2-3 minutes, stirring frequently until fragrant. Set aside.
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Cook the Carrots:
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In a large pan over medium heat, melt butter.
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Add carrots and cook for 5-7 minutes, stirring occasionally, until slightly tender.
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Glaze the Carrots:
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Pour in maple syrup, cinnamon (if using), salt, and black pepper.
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Stir to coat the carrots evenly.
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Reduce heat to low and cook for another 5 minutes, until the carrots are tender and caramelized.
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Add Pecans & Serve:
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Stir in the toasted pecans.
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Garnish with fresh parsley and serve warm.
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