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
1 tbsp rosemary (chopped)
1 c brown sugar

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.