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Carrots 'n' Celery with Pecans

 Carrots 'n' Celery with Pecans
This tasty side dish makes my holiday meal complete. When I first tried the recipe, it was instantly a "keeper".
2 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
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.