Glazed Carrots with Spicy Pecans
Recipe by Iron Chef Donatella Arpaia
Preheat the oven to 350°.
In bowl whisk together egg white, cayenne and cumin. Add pecans and toss to coat.
Transfer to rimmed baking sheet and bake for 10-12 minutes. Set aside to cool. Once cooled, chop into smaller pieces.
Heat skillet over medium heat and add butter, brown sugar, rosemary and drained carrots.
Add ¼ cup of water to carrots. Cover and simmer for 8 minutes.
Season carrots with salt and pepper and cook for another 5 minutes.
Put carrots in bowl with pecans and toss to combine.