Looking for a colorful side dish? This salad is the perfect balance of sweet and savory, highlighting bright, beautiful produce.
Directions: Steam the carrots in a small amount of water, just until tender-crisp. In a skillet, sauté fennel and onions in oil for 2 minutes. Add the syrup, pecans, and carrots, and simmer. In a small bowl, mix the cornstarch and water together. Add this mixture to the carrot mixture. Stir in the chopped parsley. This can be serve hot or at room temperature.