HOLIDAY SIDES - Roasted Carrots with Chestnuts and Pecans

• 1/2 cup pecan halves
• 1/2 cup coarsely chopped chestnuts
• 1 tablespoon butter, melted
• 1/4 teaspoon paprika
• 1/8 teaspoon black pepper
• 3 pounds small carrots (can use tri-color)
• 3 tablespoons chopped scallions
• Balsamic glaze

Preheat the oven to 350°F. Toss together pecans, chestnuts, butter, paprika, and pepper in a bowl and lay out on a rimmed baking sheet. Bake until lightly browned and toasted, about 10 minutes. Remove from the oven and cool on pan.

Increase the oven to 450°F. Peel the carrots; trim the carrot tops. Toss together carrots, oil, salt, and pepper in a bowl; spread into a rimmed baking sheet in a single layer. Roast, stirring once, until browned about 30 minutes. Remove from oven and drizzle hot carrots with balsamic glaze. Arrange the carrots on a serving platter. Sprinkle with pecans, chestnuts and scallions.