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Carrots with Maple-Pecan Sauce for 18 to 24

Pillsbury Kitchens
Updated Dec 3, 2010
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Maple and pecan sauce provides a delicious topping to this easy carrot dish - a great side to accompany any meal.

Carrots with Maple-Pecan Sauce for 18 to 24

  • Prep Time 20 min
  • Total 0 min
  • Ingredients 5
  • Servings 24
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Ingredients

  • 12 cups sliced carrots
  • 1/2 cup finely chopped pecans
  • 2 tablespoons finely chopped onion
  • 1 tablespoon butter or margarine, melted
  • 1 cup maple-flavored syrup

Instructions

  • Step 
    1
    Place carrots in large saucepan or Dutch oven; add enough water to cover carrots. Cover; bring to a boil. Reduce heat to simmer. Cook 12 to 15 minutes or until tender. Drain.
  • Step 
    2
    Meanwhile, place pecans in small nonstick saucepan; cook over medium-high heat for 3 to 5 minutes or until lightly browned, stirring constantly. Remove pecans from saucepan; set aside.
  • Step 
    3
    In same saucepan, combine onion and butter; cook 2 minutes over medium heat or until onion is tender.
  • Step 
    4
    Stir in syrup; bring to a boil. Boil 5 minutes, stirring occasionally. Stir in pecans. Pour over carrots; toss gently to coat.

Nutrition

80 Calories
2g Total Fat
1g Protein
15g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1/24 of Recipe
Calories
80
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
40mg
2%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
8%
Sugars
9g
Protein
1g
% Daily Value*:
Vitamin A
340%
340%
Vitamin C
10%
10%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Fruit; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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