Glazed ginger carrots with toasted pecans

It isn't all that often that you can find a veggie recipe that the kids will ♥. This is one of those that is a keeper, for sure. With a little sweetness and the crunch of pecans, I just bet this will become one of your family favorites.

This dish will feed a  family, so now that my boys have found the loves of their lives and have flown the coop, I will generally cut the ingredients in half or less for just me. When I make this I don't often have much else on my plate other than a small piece of chicken because these carrots are so good I can eat them like candy☺


  • 1  tablespoon  olive oil
  • 6  cups  diagonally sliced (1/4 in.) peeled carrots
  • 1  teaspoon  minced fresh ginger
  • 1  cup  packed brown sugar
  • 1 1/2  cups  toasted pecan halves


Heat oil in a nonstick frying pan over medium-high heat. Add carrots and cook, stirring frequently, 4 minutes. Stir in ginger and sugar and cook, stirring, until sugar melts, about 2 minutes. Add pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, 3 to 5 minutes.