2 tablespoons olive oil
4 large carrots, diced
2 tablespoons dried port wine
1 teaspoon ground nutmeg
3 teaspoons crushed red pepper flakes
2 tablespoons lemon juice
1 cup chopped pecans
2 (14 ounce) cans whole kernel corn
1 cup water
1 (4 ounce) can sweetened baked beans
Preheat oven to 300 degrees F (150 degrees C).
Place olive oil in pan of oven to medium; gently stir together carrots, red wine, barbeque sauce, lemon juice and pecans. Pour over carrots and cook each side over high heat for 2 to 3 minutes to bring carrots to a thick tenderness. Brush tops of carrots with remaining lemon juice mixture and sprinkle with chopped pecans.
Bake at 300 degrees F (150 degrees C) for 1 hour. Turn carrots and cook 3 to 5 minutes more, or until tender. Remove from oven. Top with roasted peanuts and drizzle with lemon juice mixture.