Ingredients
1
bag (32 oz) ready-to-eat baby-cut carrots
1
cup applesauce
1/2
cup real maple syrup
2
teaspoons Dijon mustard
1
teaspoon ground cinnamon
1
tablespoon butter
1
tablespoon sugar
1
cup pecan halves
Preparation
Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Return to boiling; reduce heat. Simmer uncovered 15 to 18 minutes or until crisp-tender.
Meanwhile, in 1-quart saucepan, stir applesauce, syrup, mustard and cinnamon. Cook about 10 minutes over medium heat, stirring frequently, until mixture bubbles. Drain carrots; place in baking dish. Pour syrup mixture evenly over carrots.
In small skillet, melt butter over low heat. Stir in sugar. Add pecans; turn pecans several times to coat with sugar mixture. Sprinkle over carrots.
Bake uncovered 20 to 22 minutes or until hot.
