suemunzlinger's Recipe

Carrots and pecans

Category: Side dish

2 tablespoons butter
2 pounds carrots, peeled and quartered lengthwise and cut in half (if large); carrot should be no longer than 4-inches and no wider than ¾-inch
¾ tsp salt
¼ tsp freshly ground black pepper
1 orange, zested (about 1 tsp.) and then juiced (about 1/3 cup juice)
1 cup plus 1 Tbsp. chicken broth
¼ cup roughly chopped toasted pecans


Preparation



Heat butter in a large sauté pan over medium heat. When bubbling, add carrots, salt, and pepper; toss to coat. Add orange juice and 1 cup chicken broth; arrange carrots as flatly as possible in the pan. Bring liquid to a simmer and cook, stirring frequently so carrots cook evenly, 15 minutes, until carrots are tender, but still have a slight crunch. Remove carrots from pan, leaving juices behind, and place on a serving dish. Add remaining Tbsp. broth and orange zest to pan; whisk over low heat until incorporated. Drizzle over carrots and top with pecans