1 T. olive oil 6 cups peeled and diagonally sliced carrots 1 tsp. minced fresh ginger 1 cup packed brown sugar 1 1/2 c. toasted pecan halves
Heat oil in non-stick 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.
I never add all the sugar called for in recipes (with the exception of desserts). You can add much less sugar in this recipe if you would like.
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