Spiced Carrots with Watermelon and Pecans
Spiced Carrots with Watermelon and Pecans - A blend of warm, sweet flavors, this side dish is a wonderful complement to beef or turkey.
- 2 cups large pecan pieces or halves
- 1/2 cup sugar
- 1 tablespoon soy sauce
- 3 cups baby carrots
- 1 cup brown sugar
- 1 cup orange juice
- 1 teaspoon cinnamon
- 3 cups small watermelon pieces
In a large heavy non-stock sauté pan over medium high heat, place the pecans in an even layer and sprinkle the sugar over them. Stir the pecans while drizzling the soy sauce over them. Heat while stirring constantly until the sugar melts and the nuts glaze, approximately 5 to 8 minutes. Remove the nuts to waxed paper to cool. Break apart as needed.
Meanwhile, simmer the carrots in a saucepan with the brown sugar, orange juice and cinnamon until tender and glazed. Form a ring around the rim of a warm serving platter with the watermelon and pour the carrots in the middle. Top with glazed pecans. Serve immediately.
Makes 6 servings.