Toast the chopped pecans at 350°F for about 5-6 minutes. Keep an eye on the nuts so that it doesn't burn! See note below. In a sauté pan over medium low heat, add the unsalted butter and olive oil.
Once the butter melts, place the sliced rainbow carrots in the pan and sauté with the butter and oil. Cover the pan and cook for 10 minutes.
Add the minced garlic, chili powder, cayenne pepper, and paprika. Mix well in the pan. Reduce to low heat and cover the pan for another 5-7 minutes. Stir the rainbow carrots occasionally.
Remove from heat once the rainbow carrots are tender and toss with honey and chopped pecans in the sauté pan. Sprinkle with sea salt and freshly ground pepper depending on preference. Enjoy!