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Maple Glazed Baby Carrots

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“Once again, I am responsible for all the veggie dishes for our Thanksgiving dinner this year. I was hoping to try a couple of NEW dishes this year, and this one caught my eye. I found this in the new issue of Kraft Food and Family magazine”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 lbs baby carrots
  • 14 cup Catalina dressing
  • 14 cup maple syrup
  • 1 tablespoon butter
  • 12 cup pecans, toasted

Directions

  1. Cook carrots in saucepan in enough boiling water to cover, 12 to 14 min or until tender.
  2. Drain; set aside.
  3. Mix dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally.
  4. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.
  5. Add butter; stir until melted.
  6. Stir in the pecans and serve.

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