Pecan Pie Glazed Carrots

 

This dish could easily be for a weeknight dinner or Thanksgiving dinner.  It's quick and easy, but it looks elegant and tastes great!

3 Tbsp butter

2 lbs small, thin carrots, scrubbed clean and peeled

2 Tbsp brown sugar

2 Tbsp maple syrup

1/4 cup pecans, toasted and roughly chopped

Kosher salt

In a large deep skillet, melt butter over medium heat.  Once butter is foaming, add carrots and cook, tossing occasionally, 5 minutes.  

Add 1/2 cup water, brown sugar, maple syrup, and 1/2 tsp salt to the skillet.  Bring to a gentle boil, then reduce heat and simmer, covered, shaking pan occasionally until carrots are just tender, 4 - 5 minutes.  

Transfer carrots to a serving dish.  Return skillet to heat and continue cooking, uncovered, until syrup is slightly thickened, 1 - 2 minutes.  Pour syrup over carrots, then sprinkle pecans on top.