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TOAST: Trim, peel, and cut carrots on a diagonal into 2-inch-thick pieces; halve any large pieces lengthwise. Melt 2 TBSP butter in a large pot over medium heat. (If you have a large Dutch oven, use that!) Add pecans and season with salt. Cook, stirring, until nuts are toasted and fragrant and butter is flecked with amber brown bits, 3-4 minutes. (TIP: Lower heat if pecans or butter begin to brown too quickly.) Turn off heat; transfer to a plate and set aside. Taste and season with salt if desired. Wipe out pot.