Brown Sugar-Glazed Carrots With Rosemary And Pecans

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1/2 cup pecan halves

3 pounds carrots—peeled, cut into 2-inch lengths, and halved lengthwise if large

1/2 cup packed light brown sugar

4 tablespoons (1/2 stick) unsalted butter

2 sprigs fresh rosemary

1/4 teaspoon cayenne pepper

kosher salt and black pepper

1 tablespoon fresh lemon juice

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