Curried Carrots

Place the carrots in a heavy large saucepan and add cold water to cover. Cook over medium-high heat just until tender, 15 to 20 minutes. Drain and return to the pan.

Mix the butter, curry powder, salt, and pepper and add to the carrots. Heat over very low heat, tossing to coat the carrots with the butter mixture. Add the lemon juice and brown sugar. Heat, tossing occasionally, until the carrots are glazed. Sprinkle with the chopped pecans. Serve immediately.