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1
Preheat oven to 400F.
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2
In a large pot, add lemon juice to 2 cups water. Add carrots. Bring water to a boil and steam carrots for just 2 minutes. Drain.
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3
Add carrots to a large bowl and toss with olive oil, honey, orange juice and zest. Spread onto a shallow baking dish lined with foil. Sprinkle with salt.
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4
Bake for 20-30 minutes till fork tender.
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5
Remove from heat and toss with chopped parsley and chives just before serving. Top with candied pecans.
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6
For the candied pecans:
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7
Preheat oven to 300F. Line a shallow baking pan with wax paper.
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8
In a small sauce pot, combine water, sugar and vanilla. Over medium high heat bring to gentle boil, whisk occasionally. Lower heat and simmer for 5-7 minutes whisking occasionally. Remove from heat, whisk in cinnamon.
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9
In a separate bowl, whisk egg white. Add pecans to the egg white, toss to coat. Pour sugar mixture over pecans, toss to coat.
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10
Spread pecans on prepared baking dish trying not to let them touch if possible. Bake at 300F for 12-15 minutes. Keep an eye on them being careful not to let them burn. Turn with spatula if necessary. (I didn't have to)
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11
Remove from oven, break apart any pecans stuck together. Set aside until you are ready to serve your carrots. Then top the carrots with the pecans.
