Maple-Pecan Carrots

A shiny maple syrup glaze complements the natural sweetness of carrots. Try them the next time you serve pork chops or roasted chicken.

Maple Pecan Carrots


  • 1/2 cup water
  • Dash salt
  • 4 cups sliced fresh carrots
  • 1 tablespoon butter
  • 3 tablespoons maple-flavored syrup
  • 1/4 cup chopped pecans*


  1. In medium saucepan, bring water and salt to a boil.
  2. Add carrots; cover and cook over medium heat for 12 to 15 minutes or until carrots are tender.
  3. Drain; cover to keep warm.
  4. Melt butter in same saucepan over low heat. Stir in syrup.
  5. Add carrots; cook until carrots are well glazed, stirring constantly.
  6. Serve topped with pecans.


* If desired, pecans can be toasted. To toast, cook pecans in small nonstick saucepan over medium-high heat for 3 to 5 minutes or until browned, stirring constantly.

For extra flavor, sprinkle carrots with a little nutmeg or cinnamon just before serving.

Nutrition information per 1/2 cup serving: Calories 110, Calories from Fat 50, Total Fat 6 g, Saturated 2 g, Cholesterol 5 mg, Sodium 80 mg, Total Carbohydrate 14 g, Dietary Fiber 3 g, Sugars 8 g, Protein 1 g

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

Recipe and photo used with permission from: Pillsbury