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Honey accentuates the natural sweetness of the carrots, pecans add richness, and chili powder provides a gentle kick.
WORK TIME: 10 MINUTES / TOTAL TIME: 25 MINUTES / SERVINGS: 4
1/3 c pecans, coarsely chopped
2 Tbsp canola oil, divided
1/8 + ¼ tsp salt, divided
1 Tbsp butter
2 lb carrots, halved lengthwise and cut diagonally into
¼" thick slices
½ tsp chili powder
2 Tbsp honey
1. HEAT oven to 375°F. Toss pecans on rimmed baking sheet with 1 tablespoon of the oil and 1/8 teaspoon of the salt. Toast in oven about 5 minutes.