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Curried Carrots with Pecans

2½ pounds carrots (use small ones, if you have them)
½ cup pecans or walnuts or peanuts or cashews
½ cup (1 stick) unsalted butter
1 tbsp curry powder
2 tbsp light brown sugar (optional)
¼ cup lemon juice
2 tbsp chopped fresh chives or leeks
salt and pepper

1. Preheat oven to 325°. Fill a large pot with water, add salt (as if for pasta) and bring to boil over high heat.
2. Spread out pecans on a small rimmed baking sheet and toast in oven, tossing occasionally, until fragrant and slightly darkened, 4–6 minutes. Remove from oven, let cool, coarsely chop and set aside.
3. Trim carrots and halve lengthwise. (If you’re using large carrots, quarter them lengthwise.)
4. Cook carrots in boiling water until tender (or al dente), 6–8 minutes. Drain and, if you’re feeling ambitious, pat dry.
5. Melt butter in a large skillet over medium-high heat. Add curry powder and cook, stirring, until fragrant, about 30 seconds. Reduce heat to medium, add carrots, brown sugar (if using), and ¾ of chopped nuts to skillet. Cook, tossing occasionally, until carrots are coated and heated through, 8–10 minutes.
6. Add lemon juice and toss gently to combine; season with salt and pepper.
7. Serve, garnishing with chives or leeks and remaining nuts.

Do ahead: Nuts can be toasted 2 days ahead; store airtight at room temperature. Carrots can be boiled 1 day ahead; cover and refridgerate.

Notes: The original recipe calls for brown sugar and probably assumed you’d be using bland, boring store-bought carrots. With our super-sweet carrots, it seems like a little too much. Original recipe courtesy of Bon Appetit.