1/2 c. pecan pieces
1 1/2 lbs. fresh baby carrots
3 Tbsp. butter
1 c. brown sugar
2 Tbsp. grated fresh ginger
In a dry omelette pan or fry pan, toast pecan pieces until they are a light golden brown.
Place carrots in a 2.5-qt. sauce pan. Add water to just cover the carrots. Bring the carrots to a boil. Cook the carrots until they are just tender, approximately 20 minutes. Drain off excess water.
Add the butter, brown sugar and ginger. Stir and melt the butter and sugar creating a glaze. Simmer this for a few minutes. Add the pecans and serve.