Recipe for Maple-pecan Carrots from the Thanksgiving section.
Maple-Pecan CarrotsSource: Pillsbury - used with permission A shiny maple syrup glaze complements the natural sweetness of carrots. Try them the next time you serve pork chops or roasted chicken. 1/2 cup water
Dash salt
4 cups sliced fresh carrots
1 tablespoon butter
3 tablespoons maple-flavored syrup
1/4 cup chopped pecans* In medium saucepan, bring water and salt to a boil. Add carrots; cover and cook over medium heat for 12 to 15 minutes or until carrots are tender. Drain; cover to keep warm. Melt butter in same saucepan over low heat. Stir in syrup. Add carrots; cook until carrots are well glazed, stirring constantly. Serve topped with pecans. Makes 6 (1/2-cup) servings. Tip: If desired, pecans can be toasted. To toast, cook pecans in small nonstick saucepan over medium-high heat for 3 to 5 minutes or until browned, stirring constantly. For extra flavor, sprinkle carrots with a little nutmeg or cinnamon just before serving. Nutritional Info per 1/2 cup serving: Calories 110, Calories from Fat 50, Total Fat 6 g, Saturated 2 g, Cholesterol 5 mg, Sodium 80 mg, Total Carbohydrate 14 g, Dietary Fiber 3 g,
Sugars 8 g, Protein 1 g Diet Exchange: 1/2 Fruit, 1 Vegetable, 1 Fat
OR 1/2 Carbohydrate, 1 Vegetable, 1 Fat
We hope you enjoy your freshly made Maple-pecan Carrots. This recipe came from Thanksgiving's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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