Glazed Carrots with Spicy Pecans


Serves 4 

1⁄2 c pecan halves
4 tbsp butter softened
1 egg white beaten
1 tsp cayenne pepper
1⁄2 tsp cumin
4 (4oz.) Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
1 tbsp rosemary chopped
1 c brown sugar

Preheat the oven to 350°.

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 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.