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Carrots with Maple-Pecan Sauce for 18 to 24

Maple and pecan sauce provides a delicious topping to this easy carrot dish - a great side to accompany any meal.

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  • prep time 20 min
  • total time
  • ingredients 5
  • servings 24
 

Ingredients

12
cups sliced carrots
1/2
cup finely chopped pecans
2
tablespoons finely chopped onion
1
tablespoon butter or margarine, melted
1
cup maple-flavored syrup

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place carrots in large saucepan or Dutch oven; add enough water to cover carrots. Cover; bring to a boil. Reduce heat to simmer. Cook 12 to 15 minutes or until tender. Drain.
  • 2 Meanwhile, place pecans in small nonstick saucepan; cook over medium-high heat for 3 to 5 minutes or until lightly browned, stirring constantly. Remove pecans from saucepan; set aside.
  • 3 In same saucepan, combine onion and butter; cook 2 minutes over medium heat or until onion is tender.
  • 4 Stir in syrup; bring to a boil. Boil 5 minutes, stirring occasionally. Stir in pecans. Pour over carrots; toss gently to coat.
  • 1 Place carrots in large saucepan or Dutch oven; add enough water to cover carrots. Cover; bring to a boil. Reduce heat to simmer. Cook 12 to 15 minutes or until tender. Drain.
  • 2 Meanwhile, place pecans in small nonstick saucepan; cook over medium-high heat for 3 to 5 minutes or until lightly browned, stirring constantly. Remove pecans from saucepan; set aside.
  • 3 In same saucepan, combine onion and butter; cook 2 minutes over medium heat or until onion is tender.
  • 4 Stir in syrup; bring to a boil. Boil 5 minutes, stirring occasionally. Stir in pecans. Pour over carrots; toss gently to coat.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/24 of Recipe
Calories
80
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
40mg
40%;
Total Carbohydrate
15g
15%
(Dietary Fiber
2g
2%
  Sugars
9g
9%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
340%;
Vitamin C
10%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Fruit; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.