1 tablespoon olive oil
6 cups diagonally sliced (1/4 in.) peeled carrots
1 teaspoon minced fresh ginger
1/2 to 1 cup packed brown sugar (depending on sweetness level preferred)
1/2 tsp sea salt
1- 1/2 cups well-toasted pecan halves
Heat oil in a nonstick frying pan over medium-high heat. Add carrots and cook, stirring frequently, 4 minutes.
Stir in ginger and sugar and cook, stirring, until sugar melts, about 2 minutes.
Add toasted pecans and cook until carrots are tender when pierced and mixture is glazed in sugar, about 3-5 minutes.