Candied Pecan Carrots

Enjoy this recipe from Homemade Harvest.

Submitted by: Nicole Manley from Great Lakes, IL

1/4 c. butter
5 T. brown sugar, packed
1 t. nutmeg
2 t. cinnamon
1/4 c. chopped pecans
16-oz. pkg. frozen carrots, cooked

Melt butter in a saucepan over medium heat; stir in brown sugar. Stir until dissolved. Add remaining ingredients except carrots; stir well. Combine brown sugar mixture and cooked carrots in an ungreased 2-1/2 quart casserole dish. Bake, uncovered, at 350 degrees for 15 to 20 minutes. Makes 4 to 6 servings.

Melt butter in a saucepan over medium heat; stir in brown sugar. Stir until dissolved. Add remaining ingredients except carrots; stir well. Combine brown sugar mixture and cooked carrots in an ungreased 2-1/2 quart casserole dish. Bake, uncovered, at 350 degrees for 15 to 20 minutes. Makes 4 to 6 servings.