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Brown Sugar-Glazed Carrots With Rosemary and Pecans
- 1/2 cup pecan halves
- 3 pounds carrotspeeled, cut into 2-inch lengths, and halved lengthwise if large
- 1/2 cup packed light brown sugar
- 4 tablespoons (1/2 stick) unsalted butter
- 2 sprigs fresh rosemary
- 1/4 teaspoon cayenne pepper
- 1 tablespoon kosher salt and black pepper
Directions:View on Real Simple
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