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Ingredients
2 tablespoons butter
2 pounds “baby-cut” carrots
1 cup reduced-sodium beef broth
1/2 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup coarsely chopped toasted pecans
Instructions
2 pounds “baby-cut” carrots
1 cup reduced-sodium beef broth
1/2 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 cup coarsely chopped toasted pecans
1. Heat butter in a large nonstick skillet. Add carrots and mix to lightly coat with butter. Add broth, maple syrup, salt and pepper. Cover, bring to a boil and cook 6 minutes.
2. Uncover and boil, stirring often, until carrots are tender and liquid reduces to a glaze, 15 to 20 minutes. (At this point, carrots can be kept at room temperature up to 2 hours. To reheat, add 1/4 cup water and cook over medium heat, stirring occasionally, until carrots are hot and water evaporates, about 5 minutes.) Stir in pecans. Serves 8 to 10.
Recipe adapted with permission from Rick Rodgers’ Thanksgiving 101 (William Morrow, 2007). Relish 2008 Fall Supplement.
Nutritional Information
2. Uncover and boil, stirring often, until carrots are tender and liquid reduces to a glaze, 15 to 20 minutes. (At this point, carrots can be kept at room temperature up to 2 hours. To reheat, add 1/4 cup water and cook over medium heat, stirring occasionally, until carrots are hot and water evaporates, about 5 minutes.) Stir in pecans. Serves 8 to 10.
Recipe adapted with permission from Rick Rodgers’ Thanksgiving 101 (William Morrow, 2007). Relish 2008 Fall Supplement.
Per serving: 120 calories, 5g fat, 5mg chol., 2g prot., 19g carbs., 2g fiber,115mg sodium.
