“Use real Grade A maple syrup.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a non-stick skillet melt butter. Add carrots and stir to coat with butter. Add broth through pepper. Bring to a boil, cover and cook for 6 minutes.
  2. Uncover and cook, stirring often until the carrots are tender and the liquid has reduced to a glaze (about 12 to 15 minutes).
  3. Stir in pecans and serve.
  4. To reheat if prepared in advance, add 1/4 cup water and heat gentley until water evaporates.

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