Beazell's Cook Book

Candied Carrots

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Candied Carrots  




5 cups sliced carrots

6 tablespoons butter

1/2 cup dark brown sugar

1 teaspoon Beazell's Cajun Seasoning

1/4 teaspoon nutmeg

1/2 cup chopped pecans or chopped parsley, for garnish



Boil carrots in water until just fork tender and drain.  Set aside.

In a sauce pan, melt the butter over low heat and then add the brown sugar, Beazell’s and nutmeg.  Mix thoroughly and cook just until the sugar has melted.  Add the carrots and mix thoroughly to heat through.

Lightly toast the pecans in a skillet until they just begin to brown slightly.

Place the carrots in a serving dish and sprinkle the toasted pecans or parsley over them.


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