May 22, 2008

Maple Glazed Baby Carrots by Guest Chef Jamie

2 lb. baby carrots
1/4 C. Kraft Light Done Right! Catalina Reduced Fat dressing
1/4 C. maple-flavored or pancake syrup
1 T. butter
1/2 C. Planters Pecan Pieces, toasted

Cook carrots in saucepan, in enough boiling water to cover, 12-14 minutes or until tender. Drain; set aside.

Mix dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally. Add coarrots; cook until glaze is thickened to desired consistency, stirring frequently. Add butter, stir until melted. Stir int he pecans.

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