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1
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
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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.
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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.
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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.
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5
Bake uncovered 20 to 22 minutes or until hot.
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