1/3 cups chopped walnuts (or pecans)
1 Tbsp canola oil
¼ tsp salt
1 Tbsp butter
2 lb baby carrots, halved
½ tsp chill powder
2 Tbsp honey
- Warm butter and oil in a skillet over medium heat. Add carrots, cover and cook for 12 minutes stirring occasionally.
- Stir in chili powder, walnuts and salt and cook a minute longer.
- Dust the top with pepper and serve.