Celebrate the Season - Thanksgiving Cooking Contest
California, Maryland

Maple and Applesauce Carrots with Candied Pecans

Bake carrots with applesauce, maple syrup and pecans for a delicious side dish.

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  • prep time 20 min
  • total time 45 min
  • ingredients 8
  • servings 12
 

Ingredients

1
bag (32 oz) ready-to-eat baby-cut carrots
1
cup applesauce
1/2
cup real maple syrup
2
teaspoons Dijon mustard
1
teaspoon ground cinnamon
1
tablespoon butter
1
tablespoon sugar
1
cup pecan halves

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LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Return to boiling; reduce heat. Simmer uncovered 15 to 18 minutes or until crisp-tender.
  • 3 Meanwhile, in 1-quart saucepan, stir applesauce, syrup, mustard and cinnamon. Cook about 10 minutes over medium heat, stirring frequently, until mixture bubbles. Drain carrots; place in baking dish. Pour syrup mixture evenly over carrots.
  • 4 In small skillet, melt butter over low heat. Stir in sugar. Add pecans; turn pecans several times to coat with sugar mixture. Sprinkle over carrots.
  • 5 Bake uncovered 20 to 22 minutes or until hot.
  • 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 2 In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Return to boiling; reduce heat. Simmer uncovered 15 to 18 minutes or until crisp-tender.
  • 3 Meanwhile, in 1-quart saucepan, stir applesauce, syrup, mustard and cinnamon. Cook about 10 minutes over medium heat, stirring frequently, until mixture bubbles. Drain carrots; place in baking dish. Pour syrup mixture evenly over carrots.
  • 4 In small skillet, melt butter over low heat. Stir in sugar. Add pecans; turn pecans several times to coat with sugar mixture. Sprinkle over carrots.
  • 5 Bake uncovered 20 to 22 minutes or until hot.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
75mg
75%;
Total Carbohydrate
22g
22%
(Dietary Fiber
3g
3%
  Sugars
16g
16%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
250%;
Vitamin C
4%;
Calcium
4%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.