Honey is used as the glaze in this recipe along with chili powder, another flavor intensifier. In the amount specified, the chili powder does not add heat but an interesting flavor with the honey and butter. Sautéing carrots is so superior to boiling them in water.
Heat 1 tablespoon oil in a small skillet with 1/8 tsp. salt over medium low heat. Add pecans and allow to cook until toasted. Watch closely to prevent burning and stir occasionally.
Heat butter and remaining 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Add carrots; cover, and cook 12 minutes over medium heat, stirring occasionally.
Stir in chili powder and remaining 1/4 tsp. salt. Cover and cook until carrots are tender about 1 minute. Off heat, stir in honey. Season to taste with salt and freshly ground pepper. Serve with pecans sprinkled on top.