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.


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


  1. 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.
  2. 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%