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Ingredients
- 2 Tbsp. unsalted butter
- 2 lb baby carrots
- 1 3/4 c. reduced-sodium canned beef broth
- 1/2 c. maple syrup
- 1/4 tsp salt
- 1/4 tsp freshly milled black pepper
- 1/2 c. toasted, coarsely minced pecans
Directions
- In a 12 inch, non-stick skillet, heat butter over medium heat. Add in carrots and stir to coat with butter. Add in stock, syrup, salt and pepper. Increase heat to high; bring to a boil. Cover and cook 6 min.
- Uncover and cook, stirring often, till carrots are tender and liquid reduces to a glaze, 12-15 min. Stir in pecans. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1547g | |
| Calories 1171 | |
| Calories from Fat 397 | 34% |
| Total Fat 46.25g | 58% |
| Saturated Fat 17.08g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 2677mg | 112% |
| Potassium 2831mg | 81% |
| Total Carbs 187.14g | 50% |
| Dietary Fiber 29.1g | 97% |
| Sugars 140.23g | 93% |
| Protein 13.51g | 22% |
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