In place of pecans, try walnuts, peanuts, or cashews.
- 2½ pounds small carrots, trimmed, halved lengthwise
- ½ cup (1 stick) unsalted butter
- 1 tablespoon curry powder
- 2 tablespoons light brown sugar
- Freshly ground black pepper
- 2 tablespoons chopped fresh chives
Preheat oven to 325°. Spread out pecans on a small rimmed baking sheet and toast, tossing occasionally, until fragrant and slightly darker, 4–6 minutes; let cool. Coarsely chop and set aside.
Working in 2 batches, cook carrots in a large pot of boiling salted water until tender, 6–8 minutes per batch. Using a slotted spoon, transfer to a bowl of ice water. Drain carrots and pat dry.
Melt butter in a large Dutch oven over medium-high heat. Add curry powder and cook, stirring, until fragrant, about 30 seconds. Reduce heat to medium, add carrots and brown sugar, and cook, tossing occasionally, until carrots are coated and heated through, 8–10 minutes. Add lemon juice and toss gently to combine; season with salt and pepper.
Serve carrots topped with chives and reserved pecans.
DO AHEAD: Pecans can be toasted 2 days ahead; store airtight at room temperature. Carrots can be blanched and shocked 1 day ahead; cover and chill.