brown sugar-glazed carrots with rosemary and pecans

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 375° F.

Step 2

Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes.

Step 3

Let cool, then roughly chop.

Step 4

Meanwhile, in a large saucepan, combine the carrots, brown sugar, butter, rosemary, cayenne, 1/2 cup water, 1/2 teaspoons salt, and '/4 teaspoon pepper.

Step 5

Bring to a boil, reduce heat, cover, and simmer until the carrots begin to soften, 8 to 10 minutes.

Step 6

Uncover the saucepan and cook, stirring often, until the carrots are tender and the liquid has thickened, 10 to 15 minutes more.

Step 7

Discard the rosemary and toss the carrots with the lemon juice and pecans.

Step 8

TO PREP AHEAD: Toast the pecans up to 2 days in advance; keep at room temperature, covered.

Step 9

Peel and cut the carrots and combine with the butter, rosemary, cayenne, salt, and pepper up to 2 days in advance; refrigerate, covered.

Step 10

ON THANKSGIVING DAY: Transfer the carrot mixture to a large saucepan, add the water and sugar, and proceed with the recipe.