SKILLET CARROTS WITH ORANGE AND PECANS

SKILLET CARROTS WITH ORANGE AND PECANS image

Yield 6 servings

Number Of Ingredients 12

Previous Next

3/4 c pecans, chopped coarse
3 T unsalted butter
2 T maple syrup
salt
2 medium shallots, minced
1/2 t orange zest
1/3 c fresh orange juice
pinch (or more) cayenne
2 t flour
1.5 lbs thin sliced carrots (can coin or julienne)
2/3 c reduced sodium chicken broth or good stock
1/4 t cumin

Steps:

Toast pecans over medium high heat about 3 minutes (stir to avoid schorching). Remove from heat, stir in syrup and salt. Wipe out skillet. Heat butter. When foaming subsides, add shallots, zest, cayenne and cook, stirring, till shallots are soft. Stir in flour until combined, then add carrots and cumin. Saute for a few seconds. Add broth and juice, bring to boil, reduce heat, cover and cook till tender crisp (about 2.5 to 3 minutes). Uncover, simmer till sauce is thick. Remove from heat, adjust seasoning, sprinkle with pecans and serve.