Maple ‘n Applesauce Carrots with Candied Pecans

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

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Servings 12

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Celebrate the Season - Thanksgiving Cooking Contest

Nikki Wilson

California, Maryland

ingredients 8
Prep Time 20 min
Total Time 45 min

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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Directions

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.