Whole Roasted Carrots with Pecans

  • Total Time:
  • Servings: 4

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  • 1 pound medium carrots, peeled and trimmed
  • 4 large garlic cloves, peeled
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 1/4 cup water
  • Salt and freshly ground pepper
  • 1/2 cup coarsely chopped toasted pecans

How to make this recipe

  1. Preheat the oven to 400°. Combine all of the ingredients except the pecans in a medium baking dish. Cover with foil and roast for 30 minutes, until the carrots are tender. Remove the foil and continue roasting for about 30 minutes longer, until the water has evaporated and the carrots are lightly browned. Transfer the carrots to a platter, sprinkle with the pecans and serve.

Contributed By Published November 2013

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