Carrots with Maple-Pecan Sauce for 18 to 24

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

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

Directions

  1. 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. 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. 3 In same saucepan, combine onion and butter; cook 2 minutes over medium heat or until onion is tender.
  4. 4 Stir in syrup; bring to a boil. Boil 5 minutes, stirring occasionally. Stir in pecans. Pour over carrots; toss gently to coat.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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