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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.

Baby Carrots for Maple Glazed Baby Carrots

Recipe Ingredients

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

Recipe Directions

Maple Syrup 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.

Nutrition Information

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

Sugars: 12g

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.

Toss together:
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.

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