Carrots With Maple-Pecan Sauce

Serve a veggie you can coin as good as gold!

Prep: 20 min

5 cups sliced carrots
1/4 cup finely chopped pecans
1 tablespoon finely chopped onion
2 teaspoons butter or margarine, melted
1/3 cup maple-flavored syrup

1. Place carrots in large saucepan; add enough water to cover
carrots. Cover; bring to a boil. Reduce heat to simmer. Cook
10 to 12 minutes or until tender. Drain.

2. Meanwhile, place pecans in small nonstick saucepan; cook
over medium-high heat for 3 to 5 minutes or until lightly
browned, stirring constantly. Remove pecans from saucepan;
set aside.

3. In same saucepan, combine onion and butter; cook 2 minutes
over medium heat or until onion is tender.

4. Stir in syrup; bring to a boil. Boil 5 minutes, stirring
occasionally. Stir in pecans. Pour over carrots; toss gently
to coat.

Makes 10 servings

Nutritional Info Per Serving: Calories 80, Calories from Fat 25,
Total Fat 3 g, Saturated 1 g, Cholesterol 2 mg, Sodium 40 mg,
Total Carbohydrate 12 g, Dietary Fiber 2 g, Sugars 7 g,
Protein 1 g

Diet Exchange: 1/2 Fruit, 1 Vegetable, 1/2 Fat
OR 1/2 Carbohydrate, 1 Vegetable, 1/2 Fat

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe courtesy of Pillsbury.