One square meter of U.S. carrot production (one crop) is adequate to fulfill vitamin A needs for one adult for one year.
Learn MoreGlazed Carrots with Spicy Pecans
Description
Serves 4
Ingredients
1⁄2
c
pecan halves
4
tbsp
butter
(softened)
1
egg white
(beaten)
1
tsp
cayenne pepper
1⁄2
tsp
cumin
1
tbsp
rosemary
(chopped)
1
c
brown sugar
Instructions
Preheat oven to 350 degrees.
In bowl, whisk together egg white, cayenne and cumin. Add pecans and toss to coat.
Transfer to rimmed baking sheet and bake for 10-12 minutes. Set aside to cool. Once cooled, chop into smaller pieces.
Heat skillet over medium heat and add butter, brown sugar, rosemary and drained Libby’s® Sliced Carrots.
Add ¼ cup of water to carrots. Cover and simmer for 8 minutes.
Season carrots with salt and pepper and cook for another 5 minutes.
Put carrots in bowl with pecans and toss to combine.
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