I like to make this side dish when I want to add some color to my meal. The touch of maple syrup is a nice surprise and so compatible with the carrot flavor. The crunch of pecans adds a special touch. -Sharon Bickett, Chester, South Carolina
- 1-1/2 cups baby carrots or sliced carrots
- 1/2 cup water
- 1 tablespoon butter
- 2 tablespoons maple syrup
- 1/4 cup chopped pecans
- In a small saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10 minutes or until tender. Drain. Stir in the butter, syrup and pecans until the butter is melted. Yield: 2 servings.
Originally published as Maple-Glazed Carrots in Reminisce November/December 2000, p50
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