Carrots 'n' Celery with Pecans Recipe
Carrots 'n' Celery with Pecans Recipe photo by Taste of Home
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Carrots 'n' Celery with Pecans Recipe

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This tasty side dish makes my holiday meal complete. When I first tried the recipe, it was instantly a "keeper".
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1-1/2 cup: 197 calories, 17g fat (4g saturated fat), 15mg cholesterol, 411mg sodium, 13g carbohydrate (7g sugars, 5g fiber), 3g protein.


  1. 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.
  2. 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. Yield: 2 servings.
Originally published as Carrots 'n' Celery With Pecans in Reminisce November/December 2004, p49

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boulrey User ID: 7416173 148520
Reviewed Sep. 21, 2013

"Delicious! I doubled the recipe. I saute'd two cloves of garlic with the pecans and tossed in 1 chopped bartlet pear at the end before adding to the carrot and celery. Then added mixture on top of 1 cup of cooked quinoa. What a treat!"

Roxfish03 User ID: 650782 80843
Reviewed Feb. 20, 2012

"This is delicious. The dill adds so much flavor."

nelda h. till User ID: 2769024 131672
Reviewed Sep. 8, 2011

"Great taste!!! And quick. Will be making this often. Didn't have pecans on hand, but walnuts tasted great. Will be using pecans later, since I prefer them."

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