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Glazed Carrots With Pecans
Ingredients
- 2 Tbsp. unsalted butter
- 2 lb baby carrots
- 1 3/4 c. reduced-sodium canned beef broth
- 1/2 c. maple syrup
- 1/4 tsp salt
- 1/4 tsp freshly milled black pepper
- 1/2 c. toasted, coarsely minced pecans
Directions
- In a 12 inch, non-stick skillet, heat butter over medium heat. Add in carrots and stir to coat with butter. Add in stock, syrup, salt and pepper. Increase heat to high; bring to a boil. Cover and cook 6 min.
- Uncover and cook, stirring often, till carrots are tender and liquid reduces to a glaze, 12-15 min. Stir in pecans. Serve immediately.
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