You are here: Home » Recipes » Maple-Glazed Baby Carrots with Pecans Maple-Glazed Baby Carrots with Pecans Recipe by Our Cookbook CollectionKitchen Tested Yield 8 to 10 servings Prep 5 mins Cook 30 mins A sweet-savory side dish. PrintEmail In case you're wondering, the only thing 'baby' about baby carrots is the name. They're cut from regular-size carrots. Ingredients 2 tablespoons butter2 pounds 1 cup reduced-sodium beef broth1/2 cup maple syrup1/4 teaspoon salt1/4 teaspoon coarsely ground black pepper1/4 teaspoon coarsely chopped toasted pecans Instructions Heat butter in a large nonstick skillet. Add carrots and mix to lightly coat with butter. Add broth, maple syrup, salt and pepper. Cover, bring to a boil and cook 6 minutes. Uncover and boil, stirring often, until carrots are tender and liquid reduces to a glaze, 15 to 20 minutes. (At this point, carrots can be kept at room temperature up to 2 hours. To reheat, add 1/4 cup water and cook over medium heat, stirring occasionally, until carrots are hot and water evaporates, about 5 minutes.) Stir in pecans. Recipe adapted with permission from Rick Rodgers’ Thanksgiving 101 (William Morrow, 2007).