This tasty side dish makes my holiday meal complete. When I first tried the recipe, it was instantly a "keeper".
Carrots ‘n’ Celery with Pecans
Carrots ‘n’ Celery with Pecans
Prep Time
5 min
Cook Time
25 min
Yield
2 servings
Ingredients
- 1-1/2 cups sliced carrots
- 3/4 cup water
- 1/4 teaspoon salt
- 1/2 cup sliced celery
- 1/4 cup chopped pecans
- 1/4 teaspoon dill weed
- 1 tablespoon butter
Directions
- In a small saucepan, bring the carrots, water and salt to a boil. Reduce heat; cover and cook for 10 minutes. Add celery; cover and cook 5 minutes longer or until tender. Drain and keep warm.
- In a small skillet, saute the pecans and dill in butter for 8 minutes or until golden brown. Add to carrot mixture; toss to coat.
Nutrition Facts
1-1/2 cups: 197 calories, 17g fat (4g saturated fat), 15mg cholesterol, 411mg sodium, 13g carbohydrate (7g sugars, 5g fiber), 3g protein.
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