This recipe is easy and delicious. A nice change to plain carrots!
- 2 packages of baby carrots (12 oz/340 g each)
- 1/4 cup Catalina dressing
- 1/4 cup maple syrup
- 1 Tbsp. non-hydrogenated margarine
- 1/2 cup coarsely chopped pecans, toasted
Cook carrots in boiling water in large saucepan on medium heat 12 to 14 min or until tender; drain in colander.
Meanwhile, mix dressing and syrup in same saucepan; cook 15 to 20 min. or until hot and bubbly, stirring occasionally. Add carrots; cook 5 min. or until glaze is thickened to desired consistency, stirring frequently.
Add margarine; stir until melted. Stir in nuts.
Source: Kraft Canada