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Maple-Pecan Carrots

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Maple-Pecan Carrots
  • Prep 25 min
  • Total 0 min
  • Ingredients 6
  • Servings 6
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A shiny maple syrup glaze complements the natural sweetness of carrots. Try them the next time you serve pork chops or roasted chicken.
Updated Mar 8, 2005

Ingredients

  • 1/2 cup water
  • Dash salt
  • 4 cups sliced fresh carrots
  • 1 tablespoon butter
  • 3 tablespoons maple-flavored syrup
  • 1/4 cup chopped pecans*

Steps

  • 1
    In medium saucepan, bring water and salt to a boil. Add carrots; cover and cook over medium heat for 12 to 15 minutes or until carrots are tender. Drain; cover to keep warm.
  • 2
    Melt butter in same saucepan over low heat. Stir in syrup. Add carrots; cook until carrots are well glazed, stirring constantly. Serve topped with pecans.

Tips from the Pillsbury Kitchens

  • tip 1
    *If desired, pecans can be toasted. To toast, cook pecans in small nonstick saucepan over medium-high heat for 3 to 5 minutes or until browned, stirring constantly. For extra flavor, sprinkle carrots with a little nutmeg or cinnamon just before serving.

Nutrition Information

110 Calories, 6g Total Fat, 1g Protein, 14g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
110
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2g
10%
Cholesterol
5mg
2%
Sodium
80mg
3%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
12%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
460%
460%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Fruit; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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