side dishes

1. In medium saucepan, bring water and salt to a boil. Add carrots; cover and cook over medium heat for 12 to 15 minutes or until carrots are tender. Drain; cover to keep warm.

2. Melt butter in same saucepan over low heat. Stir in syrup. Add carrots; cook until carrots are well glazed, stirring constantly. Serve topped with pecans.

Makes 6 (1/2-cup) servings

Tip: If desired, pecans can be toasted. To toast, cook pecans in small nonstick saucepan over medium-high heat for 3 to 5 minutes or until browned, stirring constantly.

For extra flavor, sprinkle carrots with a little nutmeg or cinnamon just before serving.

Nutritional Info per 1/2 cup serving: Calories 110, Calories from Fat 50, Total Fat 6 g, Saturated 2 g, Cholesterol 5 mg, Sodium 80 mg, Total Carbohydrate 14 g, Dietary Fiber 3 g, Sugars 8 g, Protein 1 g

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

This recipe created by Pillsbury.