- 2 tablespoon unsalted butter
- 2 pounds ‚Äúbaby-cut‚ÄĚ carrots
- 1¬ĺ cups beef broth, preferably homemade or canned¬†reduced-sodium broth
- ¬Ĺ cup maple syrup, preferably Grade B (see Note)
- ¬ľ teaspoon salt
- ¬ľ teaspoon freshly ground black pepper
- ¬Ĺ cup toasted, coarsely chopped pecans
‚ÄúBaby-cut‚ÄĚ carrots are as convenient as they are ubiquitous¬†and a real time-saver when serving a holiday crowd. Skillet¬†size is especially important in this recipe, as a smaller¬†skillet will not hold the large amount of carrots and liquid. If¬†necessary, divide the recipe in half and cook in a 9-inch¬†skillet.
- In a 12-inch skillet, preferably nonstick, heat the butter¬†over medium heat. Add the carrots and stir to coat with the¬†butter. Add the broth, maple syrup, salt, and pepper;¬†increase the heat to high and bring to a boil. Cover tightly¬†and cook for 6 minutes.
- Uncover and cook, stirring often, until the carrots are¬†tender and the liquid reduces to a glaze, 12 to 15 minutes.¬†(The carrots can be prepared up to 2 hours ahead, kept at¬†room temperature. To reheat, add ¬ľ cup water and cook¬†over medium heat, stirring occasionally, until the carrots are¬†hot and the water evaporates, about 5 minutes.) Stir in the¬†pecans. Transfer to a warmed serving dish and serve¬†immediately.