Ingredients
- 6 large carrots, cut lengthwise (could be substituted for a small bag of baby carrots)
- ¼ cup finely chopped pecans
- 1 tablespoon butter
- 3 tablespoons pure maple syrup
- ⅛ teaspoon salt
Instructions
- Take a medium sized saucepan and fill with ½ inch of water. Bring to a boil, add carrots and cover with lid. Cook for 10-12 minutes or until carrots are tender. Drain water and remove carrots.
- Add butter, maple syrup, and salt to the drained and empty saucepan. While stirring constantly, bring to a boil. Once boiling, reduce heat to a simmer and add carrots. Cook until carrots are glazed and golden brown.
- Using a blender, food processor, or knife, finely chop pecans. Sprinkle the glazed carrots with the pecans and serve immediately.
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