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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".
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 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

Directions

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

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