Spiced Carrots with Watermelon and Pecans

Preparation time: 10 min Servings: 6
Cooking time: 10 min


1 cup orange juice
1 tsp ground cinnamon
1/2 cup sugar
1 tbsp soy sauce
1 cup brown sugar
2 cups large pecan pieces, or halves
3 cups baby carrots
3 cups seedless watermelon, cut into pieces

Cooking Directions:

In a large heavy non-stock saut pan over medium-high heat, place the pecans in an even layer and sprinkle the sugar over them. Stir the pecans while drizzling the soy sauce over them. Heat while stirring constantly until the sugar melts and the nuts glaze, approximately 5-8 minutes. Remove the nuts to waxed paper to cool. Break apart as needed. Meanwhile, simmer the carrots in a saucepan with the brown sugar, orange juice, and cinnamon until tender and glazed. Form a ring around the rim of a warm serving platter with the watermelon and pour the carrots in the middle. Top with glazed pecans. Serve immediately. Courtesy: National Watermelon Promotion Board

Nutritionist Recommended For:

Spiced Carrots with Watermelon and Pecans

Nutrition Facts

Calories 460
% Calories From Fat 47%
Total Fat 24g
Saturated Fats 2g
Mono-unsaturated Fats 14g
Poly-unsaturated Fats 7g
Cholesterol 0mg
Sodium 200mg
Total Carbohydrates 62g
Dietary Fiber 6g
Sugar 52g
Protein 5g

More Information


Thiamin B1 0 mg
Vitamin B12 0 mcg
Vitamin K 12 mcg
Vitamin A 14000 IU
Niacin B3 1 mg
Pantothenic Acid 1 mg
Riboflavin B2 0 mg
Vitamin C 30 mg
Vitamin D 0 IU
Vitamin B6 0 mg
Vitamin E 1 mg
Choline 27 mg


Manganese 2 mg
Calcium 81 mg
Magnesium 63 mg
Phosphorus 130 mg
Zinc 2 mg
Fluoride 42 mcg
Copper 0 mg
Sodium 200 mg
Selenium 3 mcg
Iron 2 mg
Potassium 530 mg

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