Curried Carrots
  • Cooking Time: 20 minutes
  • Servings: 6-8
  • 12 medium sized carrots, peeled and cut into 1 inch lengths
  • 6 Tbsp unsalted butter-room temperature
  • 2 Tbsp best quality curry powder
  • 1/4 tsp freshly grond black pepper
  • 1/4 cup fresh lemon juice
  • 2 Tbsp brown sugar
  • 1 cup pecans, toasted and chopped
  1. Place carrots in heavy sauce pan
  2. Add cold water to cover carrots.
  3. Cook over medium heat to just until tender (15-20 minutes)
  4. Drain and return to pan
  5. Mix butter, curry powder, salt and pepper, then add to carrots
  6. Heat over low heat, tossing to coat carrots
  7. Add lemon juice and brown sugar.
  8. Toss until glazed
  9. Add pecans
  10. 6-8 servings
Grandma Pat served these at Thanksgiving when she and Grandpa Bob lived on Churchill Road in Davidson, NC. She wrote on the recipe card to ‘double this recipe except for the curry”