Ingredients
1 egg white, beaten
1 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 cup chopped pecans or pecan halves
4 tablespoons butter
1/4 cup brown sugar
1 tablespoon rosemary
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1 egg white, beaten
1 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 cup chopped pecans or pecan halves
4 tablespoons butter
1/4 cup brown sugar
1 tablespoon rosemary
1 can (14.5 oz.) Libby's Sliced Carrots, drained
Instructions
- Preheat oven 350°F.
- In bowl, whisk together egg white, cayenne and cumin. Add pecans; toss to coat. Transfer to rimmed baking sheet; bake 10-12 minutes. Set aside to cool.
- Heat skillet over medium. Add butter, brown sugar, and rosemary. Stir until butter and sugar has melted to form glaze. Gently fold in carrots until coated and heat through, about 2 minutes.
- Add carrots in bowl with pecans and toss to combine.
- Preheat oven 350°F.
- In bowl, whisk together egg white, cayenne and cumin. Add pecans; toss to coat. Transfer to rimmed baking sheet; bake 10-12 minutes. Set aside to cool.
- Heat skillet over medium. Add butter, brown sugar, and rosemary. Stir until butter and sugar has melted to form glaze. Gently fold in carrots until coated and heat through, about 2 minutes.
- Add carrots in bowl with pecans and toss to combine.
