Maple-Glazed Baby Carrots with Pecans
- Yield: 8 to 10 servings
- Prep: 5 mins
- Cook: 30 mins
In case you're wondering, the only thing 'baby' about baby carrots is the name. They're cut from regular-size carrots.
Ingredients
- 2tablespoons butter
- 2pounds "baby-cut" carrots
- 1cup reduced-sodium beef broth
- 1/2cup maple syrup
- 1/4teaspoon salt
- 1/4teaspoon coarsely ground black pepper
- 1/4teaspoon coarsely chopped toasted pecans
Instructions
- Heat butter in a large nonstick skillet. Add carrots and mix to lightly coat with butter. Add broth, maple syrup, salt and pepper. Cover, bring to a boil and cook 6 minutes.
- Uncover and boil, stirring often, until carrots are tender and liquid reduces to a glaze, 15 to 20 minutes. (At this point, carrots can be kept at room temperature up to 2 hours. To reheat, add 1/4 cup water and cook over medium heat, stirring occasionally, until carrots are hot and water evaporates, about 5 minutes.) Stir in pecans.
Recipe by Rick Rodgers.
Nutritional Info *per serving
- Calories 120
- Glycemic Load 0
- Fat 3.5g
- Saturated Fat 2g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 1g
- Cholesterol 10mg
- Sodium 200mg
- Potassium 340mg
- Carbohydrate 23g
- Fiber 3g
- Sugars 18g
- Protein 1g
- Trans Fat 0g
- Vitamin A 310%
- Vitamin C 4%
- Calcium 6%
- Iron 6%
