Curried Carrots with Pecans
Ingredients
1/2 cup pecans
2 1/2 lb. small carrots (trimmed, halved lengthwise)
kosher salt
1/2 cup unsalted butter
1 Tbsp. curry powder
2 Tbsp. light brown sugar
1/4 cup fresh lemon juice
freshly ground black pepper
2 Tbsp. chopped fresh chives
Directions
Preheat oven to 325°. Spread out pecans on a small rimmed baking sheet and toast, tossing occasionally, until fragrant and slightly darker, 4–6 minutes; let cool. Coarsely chop and set aside.
Working in 2 batches, cook carrots in a large pot of boiling salted water until tender, 6–8 minutes per batch. Using a slotted spoon, transfer to a bowl of ice water. Drain carrots and pat dry.
Melt butter in a large Dutch oven over medium-high heat. Add curry powder and cook, stirring, until fragrant, about 30 seconds. Reduce heat to medium, add carrots and brown sugar, and cook, tossing occasionally, until carrots are coated and heated through, 8–10 minutes. Add lemon juice and toss gently to combine; season with salt and pepper.
Serve carrots topped with chives and reserved pecans.
