Ingredients
1/4
cup chicken broth
1/4
teaspoon salt
2
lb ready-to-eat baby-cut carrots
1/4
cup real maple or maple-flavored syrup
2
tablespoons butter or margarine
1/4
cup coarsely chopped pecans
Preparation
In 12-inch skillet, heat broth and salt to boiling over high heat. Add carrots; reduce heat to medium. Cover; cook 10 to 12 minutes or just until crisp-tender. Drain if necessary.
Add syrup and butter to carrots in saucepan. Cook over medium-high heat 3 to 4 minutes, stirring frequently, until carrots are glazed. Sprinkle with pecans.
