Carrot Ribbons & Spicy Pecans
This is one of those recipes that looks impressive, tastes delicious, and comes together in a snap. The crunchy spicy pecans contrast nicely with the sweet citrusy carrots, the combination is fantastic. It's even prettier if you use colourful rainbow heritage carrots, but any variety of carrot will do.
A beautiful side dish served with this Pork Tenderloin Roulade, a tenderloin stuffed with sausage and herbs, and rolled in bacon. Or, as I like to call it, pig stuffed with pig and wrapped in pig. These carrot ribbons also compliment Crokpot Lamb Shanks braised in Red Wine very nicely.
Try this recipe the next time you want to brighten up your dinner table with some cheerful fall colour.
To get started, gather your ingredients:
- 500 grams large carrots - scrubbed, not peeled
- 1 1/4 cup orange juice
- 1 tablespoon brown sugar
- 1 tablespoon butter
- 1 tablespoon white balsamic vinegar
- 1/4 cup spiced pecans*
*I used Alton Brown's recipe for Spiced Pecans. It makes a big batch, but don't worry, they disappear quickly. Feel free to substitute your favourite variety spiced nuts, they don't have to be homemade.
To cut the carrot ribbons you can use a vegetable peeler to slice thin strips down the length of the carrot or you can use a mandolin to slice the carrots into strips. The mandolin will allow you to cut thicker ribbons, if you are so inclined, but either tool works fine.
Heat the orange juice and brown sugar in heavy skillet over med-high heat until sugar dissolves, and cook until reduced by half, about 3-4 minutes.
Reduce the heat to medium, and add the butter, balsamic, and carrot ribbons.
Stir gently and simmer until carrots soften. It will only take 2-3 minutes, depending on how thin you slice your carrots. Most of the orange juice will be absorbed at this point.
Toss in the spicy pecans, and they are ready to serve.
Sometimes I think we don't give our veggies the love and attention they deserve in the kitchen. Too often, we are content to just cook 'em and serve 'em up with a little butter. It's a shame, it really doesn't take a lot of extra effort to make the vegetables a star at the dinner table.
