Maple Glazed Baby Carrots |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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 Ingredients:
2 lbs baby carrots |
1/4 cup catalina dressing |
1/4 cup maple syrup |
1 tablespoon butter |
1/2 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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