Maple Glazed Baby Carrots Recipe
Just plain healthy recipe...
Healthy and tasty Maple Glazed Baby Carrots with Catalina dressing, maple syrup, butter and pecans to give it crunch.
2 pounds baby carrots
1/4 cup light Catalina reduced fat dressing
1/4 cup maple syrup or pancake syrup
1 tablespoon butter
1/2 cup pecan pieces, toasted
Cook carrots in saucepan, in enough boiling water to cover, 12 to 14 minutes or until tender. Drain; set aside.
Mix dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.
Add butter, stir until melted. Stir in the pecans.
Yield: 10 servings
Serving size: 1/2 cup
Calories: 110; Total Fat: 6g; Saturated fat: 1g; Cholesterol: 4.5mg; Carbohydrates: 16g; Protein: 1g; Fiber: 2g; Sodium: 170mg
Extra: Sunny Carrot Salad
Purchase carrots that are pre-shredded, quickly julienne bell pepper, add the zest of citrus flavors and you have this wonderful and healthy salad.
1 package (8 ounces) shredded carrots
1 julienned medium yellow bell pepper
3 tablespoons orange juice
1 tablespoon fresh lime juice
2 tablespoons vegetable oil
Chill, if desired and serve.
Did you know?
Carrots are nutritional heroes; they store a goldmine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fiber that has been found to have cholesterol-lowering properties.