Maple-Glazed Carrots With Pecans - cooking recipe

Ingredients

2 tablespoons unsalted butter
2 lbs baby carrots
1 3/4 cups low sodium beef broth
1/2 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup roasted pecan, chopped

Preparation

In a non-stick skillet melt butter. Add carrots and stir to coat with butter. Add broth through pepper. Bring to a boil, cover and cook for 6 minutes.
Uncover and cook, stirring often until the carrots are tender and the liquid has reduced to a glaze (about 12 to 15 minutes).
Stir in pecans and serve.
To reheat if prepared in advance, add 1/4 cup water and heat gentley until water evaporates.