Curried Carrots with Pecans

Prep Time:

10 Minutes

Cook Time:

10 Minutes


4 Servings



About the Recipe

These carrots are a great side dish for Thanksgiving or any other fall meal! The addition of curry powder is the most interesting part of this recipe as its not traditionally used in thanksgiving meals, but its the perfect warm spice to blend with carrots and pecans here.

The carrots will be cooked through a blanching process, so make sure you have enough water in a large pot to cover the carrots. Add them in once the water is at a raging boil. If you have carrots that are all different sizes, try to cook them in stages, with each group of carrots being similar in size so they cook evenly.

The butter and spice mixture can be made in a pan or a double boiler. I used a double boiler because it doesn't get as hot, and its easier to avoid over-cooking when you add the carrots back in to coat them.

Top with chives and toasted pecans and enjoy!


·  ½ Cup Pecans

·  2 ½ Pounds Small Carrots, Trimmed, Halved Lengthwise

·  Kosher Salt

·  ½ Cup (1 Stick) Unsalted Butter

·  1 Tbsp. Curry Powder

·  2 Tbsp. Light Brown Sugar

·  Fresh Ground Black Pepper

·  2 Tbsp. Chives, Chopped


1)  Preheat oven to 325°. Spread out pecans on a small rimmed baking sheet and toast, tossing occasionally, until fragrant and slightly darker, 4–6 minutes; let cool. Coarsely chop and set aside.

2)  Working in 2 batches, cook carrots in a large pot of boiling salted water until tender, 6–8 minutes per batch. Using a slotted spoon, transfer to a bowl of ice water. Drain carrots and pat dry.

3)  Melt butter in a large Dutch oven over medium-high heat. Add curry powder and cook, stirring, until fragrant, about 30 seconds. Reduce heat to medium, add carrots and brown sugar, and cook, tossing occasionally, until carrots are coated and heated through, 8–10 minutes. Season with salt and pepper.

4)  Serve carrots topped with chives and reserved pecans.