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.

  • 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
  • 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.
  • 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.
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