Simple Maple Pecan Carrots, Company Worthy!! Dressed Up!

Simple recipes some times are the only way to go. There are so many recipe blogs out there now, and you can find a recipe for anything from a to z and then some. But some times you just want to keep it fast, simple, and delicious all at the same time. This is one of those recipes.

I love carrots, fresh preferably, frozen next in line for this recipe, but note to self, canned does not work, too mushy to start with and too salty, just my preferences, to each his own as they say.

I am not giving amounts as this is what I call a just wing it recipe, my favorite kind, your amount you need, your amounts you prefer, your carrots..

Peel and slice in design you like as many carrots as you want to use. (if using frozen defrost first)

Next simmer in a pan with enuf water to just cover, and a spice or spices of choice, the best being thyme, rosemary, parsley I have found either or, or a combo of all, to taste.

When just crisp tender, drain well.

Put back into the same pan, turn up the heat to medium high and add a pat of butter or two depending on amount of carrots, and a couple tablespoons of maple syrup, some black pepper to taste, and a handful of pecans.

Watch and stir often until carrots and nuts are coated and tender. This will take a few minutes depending on amount of butter and maple syrup!

NOTE: I have also made these with honey instead of the syrup, and also with some type of marmalade or jam...experiment and find what strikes your fancy. Also have used sliced almonds and walnuts, but my favorite is with the pecans.

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