Maple-Glazed Baby Carrots with Pecans
- 2 tablespoon unsalted butter
- 2 pounds “baby-cut” carrots
- 1¾ cups beef broth, preferably homemade or canned reduced-sodium broth
- ½ cup maple syrup, preferably Grade B (see Note)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup toasted, coarsely chopped pecans
Instructions:
“Baby-cut” 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 ¼ 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.