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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Servings 24

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( 3 ) Ratings

3 Ratings

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ingredients 5
Prep Time 20 min
Total Time 0 min

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

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Directions

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.