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Carrots & Bunnies

1 pound carrots, sliced 2 Tablespoons butter 4 Tablespoons orange juice 2 Tablespoons finely chopped pecans 1 Tablespoon brown sugar 1/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg 4 bunny-shaped Peeps raisins, snipped into small pieces (optional) Toast pecans in a large dry skillet over medium-high heat until fragrant and starting to brown. Remove pecans and set aside. Wipe skillet clean; return to heat and add butter. Saute carrots in butter until beginning to soften, about 5 minutes. Add orange juice, brown sugar, nutmeg and salt. Reduce heat to medium and cook until carrots are soft and juices have reduced to a glaze. Add pecans. Divide carrots into 4 lightly buttered ramekins. Bake at 450 degrees until bubbling, 5-7 min. Top each ramekin with a bunny. Place under broiler until bunny is starting to brown, about 45 seconds. If desired, replace eyes and nose with snipped raisins (they disappear under the broiler). Susanne Atwell-Keister
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