side dishes

1. Place carrots in large saucepan; add enough water to cover carrots. Cover; bring to a boil. Reduce heat to simmer. Cook 10 to 12 minutes or until tender. Drain.

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.

3. In same saucepan, combine onion and butter; cook 2 minutes over medium heat or until onion is tender.

4. Stir in syrup; bring to a boil. Boil 5 minutes, stirring occasionally. Stir in pecans. Pour over carrots; toss gently to coat.

Makes 10 servings

Nutritional Info Per Serving: Calories 80, Calories from Fat 25, Total Fat 3 g, Saturated 1 g, Cholesterol 2 mg, Sodium 40 mg, Total Carbohydrate 12 g, Dietary Fiber 2 g, Sugars 7 g, Protein 1 g

Diet Exchange: 1/2 Fruit, 1 Vegetable, 1/2 Fat
OR 1/2 Carbohydrate, 1 Vegetable, 1/2 Fat

This recipe courtesy of Pillsbury.