Spiced Carrots with Watermelon and Pecans

Ingredients:

Cooking Directions:

In a large heavy non-stock sauté 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: