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1/2 cup water
Dash salt
4 cups sliced fresh carrots
1 tablespoon butter
3 tablespoons maple-flavored syrup
1/4 cup chopped pecans*
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.
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.
Makes 6 (1/2-cup) servings.
Dash salt
4 cups sliced fresh carrots
1 tablespoon butter
3 tablespoons maple-flavored syrup
1/4 cup chopped pecans*
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.
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.
Makes 6 (1/2-cup) servings.
