- 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
Reviews for Maple Glazed Carrots
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Reviewed Feb. 26, 2011
"It was very good, I substituted brown suger for the maple syrup."
Reviewed Jul. 27, 2010
"Family loved them. Quick to make."