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

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
Quick Test Kitchen Approved
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 serving (1-1/2 cups) equals 197 calories, 17 g fat (4 g saturated fat), 15 mg cholesterol, 411 mg sodium, 13 g carbohydrate, 5 g fiber, 3 g 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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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!"

Reviewed Feb. 20, 2012

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

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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